Venison Goulash
We love a hearty goulash on a cold night. It’s the ultimate comfort food, made even more delicious by using venison and bacon.
Ingredients
2 tbsp Chantal Organics Extra Virgin Olive Oil - 500g NZ Farm Raised Venison Stew Meat, cut into chunks
- 125g Farmland Thin Sliced Streaky Bacon, diced
- 2 onions, diced
- 3 garlic cloves, diced
- 1 tbsp smoked paprika
- 2 tbsp Chantal Organics Tomato Paste
- 1 red capsicum, chopped
- 2 cans (400g) Chantal Organics Chopped Tomatoes
- 1 cup hot stock (vegetable or beef)
- 3 Superb Herb bay leaves
- Salt and pepper
- Serve with:
- 1/2 cup Superb Herb parsley, chopped
- 1/2 cup sour cream (omit for dairy free)
- Sourdough bread or cooked potatoes
instructions
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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.
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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.
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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.
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Step 4.
Ladle into bowls and top with sour cream (if using) and fresh parsley.
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Chantal Organics Products used
