Ingredients

Steps

• Dredge seasoned venison cubes in flour and shake off excess.
• Brown the venison in oil in batches for 5 minutes and set aside.
• Fry the sliced onions in the pan until softened and golden-brown.
• Stir in smoked paprika, garlic, and jalapeños and fry for 4 minutes.
• Return venison to the pan and stir in soured cream and stock.
• Simmer the mixture for one hour until the sauce thickens.
• Spoon goulash alongside steamed rice and garnish with spring onions.