Venison Gulasch

Recipe Ingredients

4 lbs	1816g / 64oz	Venison shoulder
4 tablespoons	60ml	Lard
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour
4 oz	113g	Speck - cut into 1/4" dice
1/2 teaspoon	2.5ml	Cinnamon
4		Whole cloves
1 cup	237ml	Sour cream
		Pan-Roasted Turnips With
		Poppy And Paprika - (see recipe)
		Marinade
1		Carrot - cut into 1/2" dice
2		Celery ribs - cut into 1/2" dice
1 section		Fresh rosemary
1 section		Fresh thyme
2		Marjoram, leaves removed yet whole
6		Sage leaves
6		Garlic cloves
6		Peppercorns
6		Juniper berries
1		Dry red wine

Recipe Instructions

Trim venison of any connective tissue and cut into 2-inch by 1-inch cubes. Place marinade ingredients into a 6-quart pot and bring to a boil. Allow marinade to cool and submerge venison pieces. Allow to stand covered in refrigerator overnight.

Remove meat from marinade and pat dry with towels, reserving marinade. In a heavy-bottomed Dutch oven, heat lard until smoking. Season venison with salt and pepper and place 4 to 5 pieces in pan and sear until deep golden-brown all over. Remove to side plate and repeat until all meat is done.

Add flour and speck to pan and bring to boil. Add cinnamon, cloves, remaining marinade and meat, including juices exuded on to plate, and bring to a boil. Lower heat to simmer and cook slowly for 1 1/4 hours, or until meat is very tender. Remove from heat, stir in sour cream, check for seasoning and serve immediately with Pan-Roasted Turnips.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-1D03) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.