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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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Adapted from the New York Times Cookbook. Any cut of venison may be used for this recipe. Ingredients:
2 lbs venison, cut into 1 1/2-inch cubes |
3 tablespoons flour |
3 tablespoons bacon fat |
1 large onion, sliced (or chopped fine) |
2 garlic cloves, chopped |
1 tablespoon hungarian paprika |
1/2 cup red wine |
1 quart boiling water (or stock) |
salt |
1 (6 ounce) can tomato paste |
Directions:
1. Roll meat in flour, pressing it inches.
2. Melt fat in a skillet.
3. Add onion and garlic.
4. Cook until browned, about 10 minutes.
5. Add venison and brown well.
6. Add all remaining ingredients.
7. Stir well, cover, and simmer gently until meat is tender, 2-3 hours, adding more liquid if necessary.
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