Venison goulash
120 min
4
Enjoying a bowl of venison goulash is not just a meal, it is a true culinary adventure.
Ingredients
600 g
venison (boneless)
100 ml
red wine
50 ml
wine vinegar
½ teaspoon
Vegeta Maestro thyme
5 tablespoons
vegetable oil
1 packet
Fant seasoning mix for stews and paprikash
100 ml
Podravka Passata pureed tomatoes
1 – 2 teaspoons
sugar
Pinch of
Vegeta Maestro chilli
1 tablespoon
chopped parsley
PREPARATION
Cut venison into cubes, and marinade several hours in a mixture of red wine, wine vinegar, and thyme. Drain meat, keeping the marinade. Briefly fry meat in hot oil. Add in marinade and sauté covered, over low heat, while stirring occasionally until meat is tender. Remove from heat, add in 700 ml water and stir in contents of Fant packet. Return to heat, add in pureed tomatoes, a little sugar, and chilli. Bring to the boil then cook another 10 minutes.
SERVING
When finished, sprinkle goulash with parsley and serve.
ADVICE
You can prepare other game meat in the same way.
View similar and equally tasty recipes
It’s okay to be picky sometimes. As long as you have Fant in your kitchen, your cooking will always