An Italian Goulash recipe, with Venison: Though people generally associate goulash with Hungary, it's also popular in Friuli-Venezia Giulia, Italy's northeasternmost region, which was an Austrian province until the end of the First World War. To serve 6 you'll need:
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
- 3.3 pounds (1.5 k) venison, cubed
- 4 onions, sliced
- 2 ounces (50 g) lard
- Paprika to taste (figure up to about a half cup, mixing hot and mild as you prefer)
- Cumin seeds to taste (figure a teaspoon or two)
- 2 cloves garlic, sliced
- 1 cup dry red wine
- 1 tablespoon flour
- Salt
- Hot water
Preparation:
Heat the lard in a pot, ideally one made of terracotta, and sauté the onions; as soon as they begin to brown, add the meat, and flavor it with the garlic, paprika, and cumin. Salt to taste, and cook over a moderate flame, stirring frequently.
After a half hour, add the red wine, and simmer, adding hot water as necessary for at least an hour. It will be done when the meat is fork tender; at this point stir in the tablespoon of flour and cook a few minutes more to allow the sauce to thicken. Serve with polenta.
The wine? A red, from Friuli Venezia Giulia.
The wine? A red, from Friuli Venezia Giulia.
