  Venison GoulashIngredients 3 lb. venison stew meat, cut into 1- to 2-inch cubes3 Tbsp. butter 1 onion, diced (reserve some for garnish) 2 cloves garlic, minced 3 Tbsp. olive oil 3 Tbsp. Hungarian paprika 2 beef bouillon cubes 1 Tbsp. tomato paste Sour cream Directions 1. In a heavy skillet on high heat, brown meat in butter with onion, garlic and olive oil. 2. Reduce heat to medium. Add paprika and continue cooking for another two or three minutes. 3. Add remaining ingredients and stir thoroughly. Cover and simmer over low heat for two hours, or until meat is tender. 4. Remove meat from skillet and reduce gravy until thickened, stirring uncovered constantly. (Add one or two tablespoons of sour cream to enhance thickening.) 5. Return meat to gravy to heat thoroughly. 1/2 cup apple cider vinegar 1 cup water Fat from 2 slices of bacon 1/2 cup sour cream 1Tbsp. brown sugar 5 ginger snaps (optional) |