Venison Paprika Recipes

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HUNGARIAN VENISON GOULASH OR PöRKöLT



Hungarian Venison Goulash or Pörkölt image

You will want fresh paprika for this recipe, meaning the stuff that has likely been sitting around in your pantry since the Jurassic Period won't cut it. Paprika needs to be bright red and smell wonderful. And if you don't want angry Hungarians beating down your door, buy Hungarian paprika.

Provided by Hank Shaw

Categories     Main Course

Time 3h30m

Number Of Ingredients 15

2 cups flour
1 teaspoon salt
4 eggs, (beaten)
A little water or milk
1/4 cup lard, (bacon fat or sunflower oil)
2 pounds venison stew meat, (cut into 3 to 4-inch hunks)
Salt
5 cups chopped onions
1/4 cup sweet paprika, (Hungarian if at all possible)
2 teaspoons hot paprika
2 teaspoons caraway seed
1 teaspoon dried marjoram
1 cup crushed tomatoes
2 cups venison or beef stock
1 cup red wine

Steps:

  • Heat the lard or bacon fat over medium-high heat in a large Dutch oven or stewpot and brown the venison in batches. Salt the venison as it cooks. It will take 20 minutes or so for all the meat to brown. Remove the venison as it browns and set aside.
  • Add all the onions and caraway seeds and turn the heat to medium. Sauté the onions, stirring often, until they are browned. This will take a solid 30 minutes if you do it right. I cover the pot about halfway in. Add the venison back, then all the other ingredients. Mix well and bring to a simmer. Cover and cook over low heat for 2 hours, or until the meat wants to fall apart.
  • When the meat is ready, make the nokedli dumplings by mixing all the ingredients in a bowl until you have a thick batter. Get a large pot of water boiling and add enough salt to make it salty. Push the batter through a colander with large holes or a spaetzli maker into the boiling water. Boil the nokedli dumplings until they float, then 1 minute more. Drain and set aside.
  • Use a pair of forks or a potato masher to shred the meat in the pot. Add salt if needed. Serve the goulash alongside the dumplings with some sour cream at the table to mix in.

Nutrition Facts : Calories 428 kcal, Carbohydrate 39 g, Protein 36 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 193 mg, Sodium 598 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

VENISON PAPRIKA



Venison Paprika image

Great recipe for those cuts of venison that aren't so tender. Great way to use (not lose) the front legs. This dish is like a stew/stroganoff dish. Preparation time does not include marinating.

Provided by Aileen E

Categories     One Dish Meal

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 lbs venison, cubed
2 cups buttermilk
1 cup flour, mixed with
1/4 teaspoon red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup celery, sliced medium
1 medium onion, chopped coarsely
1 cup beef broth
2 teaspoons hungarian hot paprika (has to be HOT)
bacon grease (this really does add flavor) or lard, for frying (this really does add flavor)
sour cream, to thicken (optional)

Steps:

  • Soak venison cubes in buttermilk, 8hrs or overnight.
  • Rinse cubes and pat dry.
  • Combine flour and spices.
  • Shake the cubes in flour mixture.
  • Gently pound the flour mixture into the cubes with mallet.
  • Brown the venison in the bacon grease; remove.
  • Add onions and celery cook till tender, scraping up browned bits on bottom of pan.
  • Return cubes and add the broth and 1/2 of the hot paprika.
  • Simmer about 2 hours or till tender.
  • Thicken with sour cream and serve over noodles.
  • Sprinkle remaining paprika over venison, but be careful, this makes it really spicy. I let everyone do their own addition, according to taste.

Nutrition Facts : Calories 386.8, Fat 5.8, SaturatedFat 2.4, Cholesterol 147.9, Sodium 498.3, Carbohydrate 34.1, Fiber 2, Sugar 7.7, Protein 46.9

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