Smothered Venison Cutlet as in Mátra

Mátrai Szarvasszelet Seprenyősen


  • pounds boneless leg of young venison
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons lard
  • 1 large onion, peeled and diced
  • teaspoon caraway seeds
  • 1 teaspoon paprika
  • 2 medium-sized ripe tomatoes, sliced
  • 2 pounds potatoes, peeled and cut into long segments
  • 3 green peppers, sliced


  1. Slice meat into 4 cutlets. Pound them to make flat cutlets. Sprinkle with salt and pepper.
  2. Heat 1 tablespoon lard in a frying pan and brown meat on both sides over high heat. It shouldn’t take more than a few minutes on each side.
  3. In a separate pot melt the rest of the lard and brown diced onion in it. Then add caraway seeds, ½ cup cold water and the paprika. Cook covered for 2 minutes.
  4. Pour onion mixture on top of fast-fried venison slices. Add another ½ cup water and cook covered over very low heat. Add a little water each time it appears to be evaporated.
  5. When meat is almost done, add tomatoes, potatoes and green peppers and continue cooking, covered, over low heat until meat and potatoes are done.
  6. Adjust salt and serve.