Friday, July 8, 2011

Venison Gulasch

Today we had this delicious Venison Gulasch for dinner. I invited my friend Sandy and her sweet little girls to share it with us; it was yummy and oh so tender.

2lb venison meat 
1/4 cup olive oil
2 large garlic gloves; minced 
2 teaspoons sea salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1 1/2 teaspoons onion powder
Cut the meat in bite size bites, place the meat in a bowl and add olive oil, fresh garlic, sea salt, pepper, paprika, and onion powder. Mix and cover and place in the refrigerator over night. This marinade helps the venison to become very tender.

The next day add 1/2 cup spelt flour(or any flour you have) to the marinated venison mixture. Combine well.

 2 lb venison meat(marinated)
8oz fresh mushrooms; sliced
3 tablespoons olive oil
6 cups chicken broth

 In a large sauce pan heat 3 tablespoons of olive oil and add the marinated venison. Brown on all sides then add the mushrooms, and sautée them for 3 more minutes. Then add your chicken broth; cover and simmer for 1 hour. You can thicken the gravy with arrowroot or cornstarch.

2 Tablespoons arrowroot powder
2 tablespoons water; mix and add to the gulasch as a thickener . 
Serve with salad and spätzle noodles or any kind of noodles you like. We had spätzle noodles, I took the picture after dinner and the spätzle noodles were all gone :)

 This dish really needs a very flavorful chicken broth.  Most chicken broths are very "blaaa." So I like to make my own.

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