German Venison Goulash
This is a hearty family favorite that can be made with several cuts, including a roast or steaks. The homemade roasted red peppers add depth of flavor and produce a smoother texture than diced fresh peppers. This Goulash is even better the second or third day. Served with a chunk of warm pumpernickel bread, it’s a satisfying start to the fall season.
Serves: 6
Time: 2 ½ hours
2 lb. sweet yellow onions, ¼” dice
2 Tbsp. bacon fat or unsalted butter
2 lb. vension stew meat, diced into ½” cubes
2 Tbsp. tomato paste
2 cloves garlic
1 tsp. caraway seeds
1 tsp. dried marjoram
½ tsp. ground black pepper
1 ½ Tbsp. sweet Hungarian paprika
1 Tbsp. smoked paprika
1 c. dry white wine
2 tsp. Worcestershire sauce
2 Tbsp. red wine vinegar
1 ½ Tbsp. dark molasses
3 c. beef stock
2 large roasted red bell peppers, ¼” dice
2 bay leaves
Kosher salt
Ground black pepper
Sour cream
Chopped fresh parsley
Horseradish to taste (optional)
Peel and chop the garlic, add caraway seeds, mince together and set aside. In a Dutch oven over medium heat melt 2 Tbsp. bacon grease, add onions and a pinch of salt and cook, stirring frequently, until onions are golden brown, about 20 minutes. Add garlic mixture, marjoram, tomato paste and both paprikas and cook for several minutes, stirring frequently, until paste begins to brown lightly. Stir in wine, Worcestershire, vinegar, molasses, beef stock, roasted peppers and bay leaves. Bring to a boil, reduce heat to a simmer, cover and cook, stirring occasionally for 1 hour. Remove lid and continue cooking for another 30-45 minutes until meat is very tender and sauce is slightly thickened. Taste and adjust seasonings with salt and pepper.
Serve in soup bowls garnished with a dollop of sour cream and chopped fresh parsley. A small amount of horseradish (to taste) can be added to the sour cream for a more intense topping.
October marks the beginning of deer hunting season across Virginia and in many other parts of the country. Hunters using archery gear take to the woods, followed in early November by muzzleloader enthusiasts, and general firearms deer season in mid November. Responsible hunting begins months before the actual hunt with marksmanship practice and continues with proper field dressing and care of the meat before and during processing. Proper handling will ensure safe, flavorful meals for you and your family.
If you’re new to hunting or have not had the benefit of a mentor to teach you these skills, processing your own meat can be an intimidating task. The best way to learn is with a coach beside you, talking you through the steps, helping when you have trouble, and answering questions as you go. If you don’t have a friend or family member to call on, taking a class is a great option.
In the last several years the Virginia Department of Wildlife Resources began offering hands-on deer processing workshops to teach hunters how to skin and butcher deer. Classes have been offered across the state and are one of the most popular hands-on workshops. Participants learn about transporting deer, recommended tools and equipment, safe meat handling and storage, and cooking guidelines. They put that information to use by processing a deer harvested locally, taste a sample of venison cooked during the class, and take a little meat home to prepare for themselves.