**Venison Goulash** A traditional goulash can be made with 3 essential ingredients; stewing meat, onions, and paprika. A Hungarian Influence.

Ingredients

• 2 lbs (900 g) sliced onions
• 2 tbsp (30 mL) olive oil
• 2 lbs (900 g) cubed venison stew meat (such as shoulder or butt)*
• 2 cloves garlic, minced
• 2 tbsp (30 mL) paprika, Hungarian or smoked
• 1/2 tsp (3 mL) cayenne pepper or chili flakes
• 1/4 tsp (1 mL) cumin
• 1 tsp (5 mL) brown sugar
• 1 red bell pepper, sliced
• 1 ripe red tomato, diced
• 1/2 cup (125 mL) beef broth, water, or red wine

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Directions

1. Place a large braising pot with a tight fitting lid over high heat and

   sauté the onions in the oil until slightly brown in color (about 10 minutes).

2. Add all of the remaining ingredients and bring the liquid to a boil.

3. Reduce the heat and cover with the lid; cook for 15 minutes until

   the vegetables look limp and have released their water.

4. Uncover the pot and cook the goulash until the onions are melted

   and the venison is tender; about 3 hours. It may be necessary to

   add a little liquid from time to time depending on the rate of reduction.

5. Serve the goulash with butter noodles, steamed rice, or potato.

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*venison is lean and sometimes an acquired taste, so if you prefer to

use beef, go right ahead.*

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This Recipe Is Courtesy Of ---->>>> A Taste Of Nova Scotia

bon appetit