Ann, BibMaxx and 93mouse,

Thanks for the comments.

I have found a recipe which I used to make a large pot as first try. It worked quite well. I will post the recipe soom plus maybe a photo.

The recipe used as a base was a Hungarian one with some modifications.

Mouse, yes I did add about 500 gms of bratwurst sausage chopped to about 1.25 kgs of venison. I had some older bits of pieces in the freezer and boned them out and used all of it up.

Good idea to add some wine. I will do this on the second one.

I noted the requirement to have an equal quantity of onions to meat. Did not quite do this, but the amount of onions still worked well. Also noted many recipes advised to fry the onions then add the paprika only after taking off the heat, as supposedly frying the onions with the paprika on the heat creates bitterness. I used 20 gms of hot paprika and 20 gms of sweet paprika and the heat of the goulash at the end was hot but not excessive. Some might like it a bit cooler. Luckily I did not follow one Austrian recipe which advised about 125 gms of hot paprika!

The main ingredients included: venison; bratwurst; onion; potatoes; paprika; celery; capsicum (I used green plus red); tomatoes; parsnip; mushrooms; carrots; garlic; caraway seeds; bayleaf. I also used beef stock instead of water at the beginning.

While a true goulash is a soup I tried to thicken it a bit with some cornflour. Still a soup. I believe a thicker form is called a porkolt.

We are having a rainy week - at last! - with cold nights and it a good food for this weather.