Recipe - Venison Goulash Soup

5 One half pound Lean venison, cut into 1
5 ounce Lard
5 ounce Sweet paprika
1 One fourth qt Red wine
2 lg Potatoes, peeled and
3 Carrots, peeled and
2 Apples, peeled, cored and
Peppercorns
3 Bay leaves
3 Stalks celery, thinly cut or sliced up
Sour cream to taste
1/4inch cubes
5 One half pound Onions, cut or sliced up
1 tablespoon Hot paprika
3 1/8 qt Water
quartered
quartered
quartered
Juniper berries
A few "Piment" seeds (??)
2 bn Parsley, chopped

Best made in large quantities. Recipe therefor serves 12.

In a large pot, melt some of the lard and brown the meat in batches. Add
more lard as required. Remove the meat and reserve. Fry onions until
browned. Remove onions from pot and reserve. Add remaining lard. Add
paprika and stir well. Slowly add red wine and water, continuing to stir
to make sure there are no lumps of paprika. Add meat and onions to pot
again. Add potatoes, carrots, apples and spices. Quantities are
approximate, use more, or less, as you wish. Cook gently, covered, for 3
hours. Check occasionally, and add more water as required. Remove coarse
spices, and add celery and parsley. Serve with a bowl of sour cream, so
each person can help themselves.

NOTE: This recipe does not mention salt, or pepper, which in my opinion
ought to be included.

Posted by Karin Brewer. Courtesy of Fred Peters.

Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Oct 28, 98