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North Croatian Venison Goulash Recipe

Ingredients

How to make it

  • If you have old deer it is recommended to keep the meat one day in marinade (wine and seasoning: put all seasoning into gauze cloth and make a small bag).
  • If you have young venison this is not necessary.
  • Sauté finely minced onion on lard until becomes translucent.
  • Chop the meat into small pieces (2 – 3 cm large) and add into pot with onion. Add very finely minced pancetta. Sauté until meat becomes grayish.
  • Add paprika, salt and pepper and mix all together.
  • Add wine and seasoning bag and cook on easy fire about 15 minutes. Add game stock and cook 120+ minutes (more you cook tenders meat). If you are putting potato than use two medium large potatoes, peal them and cut into small cubes and put into goulash.
  • Cook until potato is done. If you are putting flour noodles (see recipe here) first cook them separately until they start to flow on surface, than put them into goulash and cook until done (about 20 minutes).
  • Serve in bowl and eat with spoon.

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The Cook

nitko Zagreb, Croatia

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