Venison goulash
120 min
4
Enjoying a bowl of venison goulash is not just a meal, it is a true culinary adventure.
Ingredients
1 packet
Fant seasoning mix for stews and paprikash
1 tablespoon
chopped parsley
Pinch of
Vegeta Maestro chilli
1 – 2 teaspoons
sugar
100 ml
Podravka Passata pureed tomatoes
5 tablespoons
vegetable oil
½ teaspoon
Vegeta Maestro thyme
50 ml
wine vinegar
100 ml
red wine
600 g
venison (boneless)
PREPARATION
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. Cut venison into cubes, and marinade several hours in a mixture of red wine, wine vinegar, and thyme. Drain meat, keeping the marinade.
SERVING
When finished, sprinkle goulash with parsley and serve.
ADVICE
You can prepare other game meat in the same way.
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