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5 • mins • prep • 100 • mins • cook •
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Serves • 5
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Not too hard!

Venison Goulash

0/5 (1)



  • Step 1.

    In a large pot or nonstick wok over high heat, add 1 tablespoon of oil. Add half the venison and sear until brown all over, about 3 minutes. Remove venison with a slotted spoon. Add the remaining oil and venison and repeat, then remove with a slotted spoon.

  • Step 2.

    Turn the heat down to medium, add bacon and onions, and saute for 5 minutes. Add garlic, smoked paprika and tomato paste and fry for a further minute, stirring so it doesn’t stick to the bottom.

  • Step 3.

    Return the venison to the pot, add remaining ingredients and gently simmer for 90 minutes, until the venison is fork tender. (Alternatively transfer stew to a crockpot.) Discard bay leaves then season with salt and pepper.

  • Step 4.

    Ladle into bowls and top with sour cream (if using) and fresh parsley.

Chantal Organics Products used

Tomato Paste
Chopped Tomatoes
Extra Virgin Olive Oil

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