Venison Goulash

Seared venison cubes simmered in a smoky paprika and soured cream sauce, served with rice and fresh spring onions.

Dinner Main Course Slow Cooked Venison Goulash

Estimated Nutrition

Calories

475.7

kcal / serving

2854.2 kcal total

Carbs

40.2g

per serving

241.2 g total

Fat

18.8g

per serving

112.8 g total

Protein

36.4g

per serving

218.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Soured Cream

GrainsCereals

tbsp

Plain Flour

for dredging

400

Rice

steamed for serving

Liquids

200

Beef Stock

hot game stock can also be used

Meat

800

Venison Shoulder

cubed

NutsSeeds

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

tbsp

Smoked Paprika

clove

Garlic

peeled and crushed

OilsFats

tbsp

Vegetable Oil

for frying

Vegetables

unit

Onion

peeled and sliced

tbsp

Jalapeno Peppers

chopped, from a jar

unit

Spring Onion

finely chopped

Method

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.