Venison goulash

Name: Venison goulash
Yield: Serves 6
Cuisine: British
Ingredients: 1 tsp caraway seeds; 2 heaped tbsp mild paprika; 3 large onions, very thinly sliced; About 4 tbsp pork lard or goose fat or butter; About 4 tbsp pork lard or goose fat or butter; About 4 tbsp pork lard or goose fat or butter; About 1 kg boned shoulder of venison, cut into bite-sized cubes; Soured cream; 1 bottle full-bodied red wine; 3–4 garlic cloves, crushed; 3–4 tbsp oil; ½ tsp crushed peppercorns; 2–3 bay leaves; 1 tsp juniper berries; Salt; Boiled potatoes; Spring onions, chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Most of our own wild venison is shipped out to Germany and Austria, where it finds a ready market among the gourmets of the old Austro-Hungarian Empire. The sooner we reclaim our national taste for wild meat – particularly deer meat – the easier it will be to replant our native forests.

Ingredients

About 1 kg boned shoulder of venison, cut into bite-sized cubes
About 4 tbsp pork lard or

Europe
United Kingdom
Main course
Gluten-free

Method

Put the meat in a bowl with the marinade ingredients.

Mix well and leave overnight. Remove the meat and pat dry. Strain the marinade and reserve.

Preheat the oven to 160°C/325°F/Gas mark 3.

Melt the lard in a roomy casserole and fry the onions very gently till s