Venison goulash soup
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Venison goulash soup
  Venison    Soups    Game  
Last updated 6/12/2012 1:01:05 AM. Recipe ID 24391. Report a problem with this recipe.
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      Title: Venison goulash soup
 Categories: Soups, Game
      Yield: 12 servings
 
  5 1/2 lb Lean venison, cut into 1
           -1/4-inch cubes
      5 oz Lard
  5 1/2 lb Onions, sliced
      5 oz Sweet paprika
      1 tb Hot paprika
  1 1/4 qt Red wine
  3 1/8 qt Water
      2 lg Potatoes, peeled and
           -quartered
      3    Carrots, peeled and
           -quartered
      2    Apples, peeled, cored and
           -quartered
           Peppercorns
           Juniper berries
      3    Bay leaves
           A few "Piment" seeds (??)
      3    Stalks celery, thinly sliced
      2 bn Parsley, chopped
           Sour cream to taste
 
  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.
 




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Recipe ID 24391 (Apr 03, 2005)

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