Venison Stew
Venison Stew is a specialty of Hungarian cuisine, evoking the rich and spicy world of game dishes. This dish can be the highlight of a festive table, captivating guests not only with its taste but also with its traditional preparation method. The flavors of red wine and Hungarian sweet paprika create a perfect harmony with the distinctive taste of venison.
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Ingredients for this recipe
Servings: 4
500
g
Venison (cubed)
2
Onion (chopped)
2
cloves
Garlic (crushed)
2
tbsp
Hungarian Sweet Paprika
2
Tomatoes (diced)
1
Bell Pepper (diced)
2
Bay Leaves
100
ml
Red Wine
2
tbsp
Lard
1
tsp
Salt
0.5
tsp
Black Pepper
10
g
Fresh Parsley (for garnish)
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Preparation Steps
1
In a large pot, heat the lard over medium heat. Sauté the chopped onion until translucent.
2
Add the crushed garlic and cook for another minute. Remove the pot from the heat and stir in the Hungarian sweet paprika, being careful not to burn it.
3
Return the pot to the heat and add the venison. Stir and brown the meat on all sides.
4
Add the diced tomatoes, bell pepper, and bay leaves. Pour in the red wine, and season with salt and pepper to taste.
5
Add enough water to cover the meat. Bring to a simmer, then reduce the heat and cook for 1.5-2 hours, or until the venison is tender.
6
Garnish with fresh parsley before serving. Serve with fresh bread, dumplings (galuska), or boiled potatoes.
