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Venison Goulash Soup
Recipe By:
Serving Size: 12
Cuisine: Uncategorized
Main Ingredient: Soup
Categories: Red wine, Wine, Potato, Parsley, Onion, Carrot, Cream, Apple, Sour cream, Celery, Corn, Meats, Soups
-= Ingredients =-
5 1/2 pounds Lean venison, cut into 1
5 ounces of lard
5 ounces of sweet paprika
1 1/4 quarts of red wine
2 large potatoes, peeled and diced
3 carrots, peeled and diced
2 apples, peeled, cored and diced
Peppercorns
3 Bay leaves |
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3 Stalks celery, thinly sliced
Sour cream to taste
5 1/2 pounds of onions, sliced
1 tablespoon of Hot paprika
3 1/8 quarts of water
Juniper berries
A few "Piment" seeds
2 bunches Parsley, chopped
-= Instructions =-
Best made in large quantities. Recipe therefore 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 MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Oct 28, 98
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