Recipe - Venison Gulasch

4 pound Venison shoulder
1 Carrot, in 1/2" dice

MARINADE
2 Ribs celery, in 1/2" dice
2 Spanish onions, in 1/2" dice
1 Sprig fresh rosemary
1 Sprig fresh thyme
6 Sage leaves
6 Cloves garlic
6 Peppercorns
6 Juniper berries
1 Bottle dry red wine
4 tablespoon Lard
4 ounce Speck, in 1/4" dice
One half teaspoon Cinnamon
4 Cloves
1 cup Sour cream
2 bn Marjoram, leaves removed,
yet whole

Trim venison of any connective tissue and cut into 2inch by 1inch cubes.
Place marinade ingredients into a 6quart pot and bring to a boil. Allow
marinade to cool and submerge venison pieces. Allow to stand covered in
refrigerator overnight.

Remove meat from marinade and pat dry with towels, reserving marinade. In a
heavybottomed Dutch oven, heat lard until smoking. Season venison with
salt and pepper and place 4 to 5 pieces in pan and sear until deep golden
brown all over. Remove to side plate and repeat until all meat is done. Add
flour and speck to pan and bring to boil. Add cinnamon, cloves, remaining
marinade and meat, including juices exuded on to plate, and bring to a
boil. Lower heat to simmer and cook slowly for 1One fourth hours, or until meat
is very tender. Remove from heat, stir in sour cream, check for seasoning
and serve immediately with roasted turnips.

Serves: 4

Recipe by: Molto Mario Posted to MCRecipe Digest V1 #582 by Sue
suechef@sover.net on Apr 20, 1997