Venison Gulasch

By á-170456

Ingredients

• MARINADE:
• 4 pounds venison shoulder
• 4 tablespoons lard
• Salt to taste
• Freshly-ground black pepper to taste
• Flour
• 4 ounces speck cut into 1/4" dice
• 1/2 teaspoon cinnamon
• 4 whole cloves
• 1 cup sour cream
• Pan-Roasted Turnips With
• Poppy And Paprika (see recipe)
• 1 carrot cut into 1/2" dice
• 2 celery ribs cut into 1/2" dice
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 2 bunches marjoram, leaves removed yet whole
• 6 sage leaves
• 6 garlic cloves
• 6 peppercorns
• 6 juniper berries
• 1 bottle dry red wine

Details

Servings 4

Preparation

Step 1

Trim venison of any connective tissue and cut into 2-inch by 1-inch cubes. Place marinade ingredients into a 6-quart pot and bring to a boil. Allow marinade to cool and submerge venison pieces. Allow to stand covered in refrigerator overnight.

Remove meat from marinade and pat dry with towels, reserving marinade. In a heavy-bottomed Dutch oven, heat lard until smoking. Season venison with salt and pepper and place 4 to 5 pieces in pan and sear until deep golden-brown all over. Remove to side plate and repeat until all meat is done.

Add flour and speck to pan and bring to boil. Add cinnamon, cloves, remaining marinade and meat, including juices exuded on to plate, and bring to a boil. Lower heat to simmer and cook slowly for 1 1/4 hours, or until meat is very tender. Remove from heat, stir in sour cream, check for seasoning and serve immediately with Pan-Roasted Turnips.

This recipe yields 4 servings.