Venison Goulash

Serves 3 -4

Olive oil

500 g venison goulash

¼ cup flour

1 onion, finely chopped

2 chopped carrots

1 – 2 cloves garlic, chopped

1 can Italian whole peeled tomatoes

Few fresh thyme sprigs (or pinch dried)

Few fresh oreganum (oregano) sprigs (or pinch dried)

2 bay leaves

½ cup (good) red wine

2 cups oxtail stock (1 cube dissolved in 2 cups water)

Freshly ground black pepper

2 tbs Red Currant Jelly

1 tbs paprika

¼ teaspoon garlic salt

Freshly ground black pepper

METHOD

·         In a large pot, add a good splash of olive oil

·         In a mixing bowl, toss the venison with the flour and paprika, garlic salt and freshly ground black pepper

·         Heat the oil in the pot and add the meat and sauté for 2 – 3 minutes, stirring often

·         Add the onions and garlic and fry for about 2 minutes until the onion looks soft

·         Add the carrots and season with pepper; sauté for 2 minutes

·         Add the tomatoes; red wine; stock and fresh herbs and bay leaves and red currant jelly to the pot and stir well

·         Bring the liquid up to a boil, cover and reduce heat  to a simmer

·         Let simmer for half an hour to 45 minutes, or until the meat is very tender

·         Check regularly that there is enough liquid; add some more stock or wine, and stir occasionally

·         Serve with rice or crusty bread and a garden salad