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NitroXAdministrator
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Reged: 25/12/02
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Loc: Barossa Valley, South Australi...
Re: Venison Goulash [Re: SAHUNT]
      #232609 - 17/07/13 01:38 AM

I have to make a new batch this winter still. Have a deer boned out in the freezer for it.

--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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NitroXAdministrator
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Reged: 25/12/02
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Re: Venison Goulash [Re: NitroX]
      #247230 - 09/05/14 03:09 PM

Coming up to making Goulash time again.

--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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Waidmannsheil
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Reged: 19/04/13
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Loc: Melbourne Australia
Re: Venison Goulash [Re: NitroX]
      #247231 - 09/05/14 03:40 PM

I made this recipe last weekend but instead of Wild Boar I used venison from a Sambar that I shot the week before and red cabbage instead of Sauerkraut. Tasted fantastic. The chap cooking, Francis Ray Hof has a lot of clips on cooking game and fish on youtube, and they are all pretty good. My eight year old daughter and I sat up until two in the morning one Saturday watching them together.


http://www.youtube.com/watch?v=eaHvz39ASFE

--------------------
There is nothing wrong with vegetarian food, so long as there is meat with it.


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Sville
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Re: Venison Goulash [Re: Waidmannsheil]
      #247237 - 09/05/14 04:41 PM

Looks tasty, I will try that!

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NitroXAdministrator
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Reged: 25/12/02
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Re: Venison Goulash [Re: Sville]
      #256015 - 30/10/14 08:14 AM

Finally got around to making this "winter's" big goulash cook up ... I know it is now Spring here but ... Mk III recipe, with some changes I think will work really well.

Must post up the new recipe and changes, so unlike MkII I can remember what I did later.

--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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NitroXAdministrator
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Reged: 25/12/02
Posts: 30040
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Re: Venison Goulash [Re: NitroX]
      #256016 - 30/10/14 08:22 AM

The Nitro Express Venison Goulash Recipe Mark III

Ingredients:
Feeds: lots of persons! - will still have to estimate


Olive oil
approx 1.9 kg of venison cut into cubes
1 kg of Kassler - smoked pork/bacon cut into large cubes
6 - 7 onions, chopped
12 cloves of garlic, grated
5 carrots, diced
5 parsnip, diced
7 stalks of celery, sliced
4 medium tomatoes, peeled and chopped
4 capsicum, in this case 2 green, 2 red
8 potatoes, sliced into chunks
15 - 20 field or button mushrooms, sliced
60 gms Hot paprika
60 gms sweet paprika
8 teaspoons of caraway seeds, I ground these partially
0 bayleaf - I misplaced it and couldn't find it so left it out.
1 litre beef stock
3 cups Red wine, a Cab Sauv bottle was finished off in the goulash
salt
black pepper
water
0 desert spoons of cornflour



This recipe has some of my own modifications.

Instructions:

1. Heat up oil in a pot and braise chopped onions until they brown.

2. Remove from heat and sprinkle with the paprika powder while stirring them. Leaving the onions on the heat while adding the paprika may result in bitterness.

3. In a separate fry pan or pot, add more oil and slightly brown the venison cubes, and also the kassler.

You may have to brown them in lots, just add the browned meat to the onions and do another lot.

4. The meat and residual heat in the pot (if browning the meat and onions at the same time) will keep it hot and the meat will give off its juices. Add the grated or sliced garlic, the caraway seed, the bayleaves, some salt and black pepper, and pour the litre of beef stock in. Some extra water or stock may be needed to cover the contents in the pot and then let it simmer. Simmered for 30 minutes

5. Add the diced carrots, parsnip, celery stalks, and potatoes.

6. After about 30 minutes, add the tomatoes, capsicum and mushrooms for another 15 to 20 minutes until the carrots and potatoes are well cooked.

7. I did not add any cornflour this time as the liquid was not excessive.

A photo will be posted some time later.

--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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barrymarion
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Reged: 26/04/14
Posts: 11
Loc: Australia, Melbourne
Re: Venison Goulash [Re: NitroX]
      #256545 - 10/11/14 11:32 PM

I think Vension Goulash Recipe is just yum and delightful. I would love to try that.

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NitroXAdministrator
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Reged: 25/12/02
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Re: Venison Goulash [Re: NitroX]
      #285028 - 10/07/16 05:04 PM

Time for a goulash/porkolt again.

Quote:

Hungarian Venison Goulash or this case a Venison Porkolt, a thicker version of a goulash.




A Mark II recipe. Red wine, beef stock, mushrooms, onions, celery, carrots, tomatoes, parsnips, potatoes, red, yellow and green capsicum, garlic, black pepper, salt, hot paprika, sweet paprika, bay leaf, caraway seeds, and cornflour.



Cooked in a couple of large South African cast iron potjes, "Best Duty" no.s 3 and 4.



Fallow venison cuts being browned.



The onion and venison browned, all the ingredients are in and cooked over a number of hours.




Cooked over the coals.



The finished product.


The Nitro Express Venison Goulash Recipe Mark I

Ingredients:
Feeds: lots of persons!


Olive oil for browning the venison and onions
approx 3 kg of venison cut into cubes - this meat was cut off various pieces of venison, some already off the bone, some off the bone, shanks etc.
6 - 7 onions, chopped
6 cloves of garlic, grated
4 carrots, diced
3 parsnip, diced
6 stalks of celery, sliced
4 medium tomatoes, peeled and chopped
6 capsicum, in this case 2 green, 2 red & 2 yellow
6 - 7 potatoes, sliced into chunks
15 - 20 field or button mushrooms, sliced
50 gms Hot paprika
50 gms sweet paprika
8 teaspoons of caraway seeds, I ground these partially
4 bayleaf
1 litre beef stock
salt
black pepper
Red wine was substituted for water this time
6 or more desert spoons of cornflour - I wanted this goulash to be a thicker porkolt.

This is a much hotter mixture than Mark I and Mark III will back off the hot paprika a little.



This recipe has some of my own modifications.

Instructions:

1. Heat up oil in a pot and braise chopped onions until they brown.

2. Remove from heat and sprinkle with the paprika powder while stirring them. Leaving the onions on the heat while adding the paprika may result in bitterness.

3. In a separate fry pan or pot, add more oil and slightly brown the venison cubes. Many goulash recipes do not brown the meat but add it with the stock direct to the pot at this point. This allows the dish to be cooked in a single pot eg on a fire, but browning will improve the flavour and retain more juices.

You may have to brown them in lots, just add the browned meat to the onions and do another lot.

4. The meat and residual heat in the pot (if browning the meat and onions at the same time) will keep it hot and the meat will give off its juices. Add the grated or sliced garlic, the caraway seed, the bayleaves, some salt and black pepper, and pour the litre of beef stock in. I added red wine instead of water in Mark II. Extra stock may be needed to cover the contents in the pot and then let it simmer. I left it simmer for 50 minutes when I tested the venison and they were already cooked. A lesser period may be OK. The meat should be about 50% cooked.

5. Add the diced carrots, parsnip, celery stalks, and potatoes. Add more stock or wine if needed.

6. After aboout 30 minutes, add the tomatoes and capsicum for another 15 to 20 minutes until the carrots and potatoes are well cooked.

7. I added 6x desert spoons of cornflour, or more as it thickened to what I was looked for, pre mixed with water to thicken the goulash into a porkolt.

Like many spicy dishes goulash can be prepared and re-heated the following day and the flavour may be stronger and improved as well.

Perfect for a cold winter's day.




--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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Mike_Bailey
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Reged: 26/02/07
Posts: 2276
Loc: SW Spain and England
Re: Venison Goulash [Re: NitroX]
      #285030 - 10/07/16 06:08 PM

They make this is in a few places in the hunting season in Spain. The best I ever had was made just using the back straps of a big fallow deer. It just melted in the mouth, gorgeous.

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NitroXAdministrator
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Reged: 25/12/02
Posts: 30040
Loc: Barossa Valley, South Australi...
Re: Venison Goulash [Re: Mike_Bailey]
      #285094 - 12/07/16 04:30 PM

Very chilly day today, stormy, blue skies in the morning, but rain, hail, and sideways wind and rain. 7 deg C, at 4 pm, which is cold for here. Will get below Zero tonight is my guess. I love this sort of weather ! But also perfect weather for goulash.


But need to get some more firewood up in the middle of the storm. :~

--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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NitroXAdministrator
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Reged: 25/12/02
Posts: 30040
Loc: Barossa Valley, South Australi...
Re: Venison Goulash [Re: NitroX]
      #318050 - 14/07/18 04:07 PM

A week ago made up a new batch of goulash. Having visited Transylvania recently and enjoyed the local goulash a number of times, but too few times, so decided to make my own when returning home. Lots of lovely Transylvanian and Romanian dishes when in the country, so enjoyed many different dishes of the cuisine. The Transylvanian goulash soups were less spicy than the recipe I make. Transylvania was part of Hungary for a long time. Also had a sizable German population in the Southern part of the Carpathian mountains from many centuries ago, until the people migrated away after WW1, WW2 and finally the 1990's. Many of these villages ar enow empty or only a few houses occupied, or new inhabitants having moved into the empty houses. Sizable and lovely cities now have new Romanian names.

This batch of goulash was made in the city, so no fire cooking. Also I forgot to get out the venison from the freezer, so this one was pork along with some kassler which I like adding. About a two kilogram roast of pork with the rind removed, and cut into chunks. Vegetables were in the quantity I had brought with me, so either similar to the mark II recipe or half of it. Recipes are not "painting by numbers" but changable variations. Which still work.

So I ended up with two much for a pot on the stove. So made up two lots, about half of the Mark II quantity in volume. So I used a stove top pot and a slow cooker. I thought the slow cooker would result in some wonderful result. Each had about a quarter of the paprika, hot and sweet, so about half in total. I decided to add some extra sweet paprika to both pots, a bit in the stove pot and a fair extra to the slow cooker.

How did it all work out?

Ate a meal of the stove top pot dish that night. It was lovely and thick, the "gravy" was smooth and thick. But it was HOT! Hotter than I wanted and liked. Edible, but really was wondering if I would enjoy eating it much.

Was worried about the slow cooker, as I had added more paprika to it than the stove top pot. BUT it ended up mild. Perfect for the wife, but milder than I like it. The meat was less tender and the vegetables more solid than the stove top pot. Opposite to what I expected.

After separating some of the milder spiced version for the wife, ended up mixing the two together for a quite perfect spicey result. Hot but not over the top.

So in future the quicker stove pot or fire pot method will be my choice. Not a slow cooker. Unless it is made well before needed and can cook for a long time without me having to supervise it every half hour or so.

Goulash perfect for winter and cold frosty nights. So good, there isn't much left, so another cook up might be needed this July. The next will be venison, pork and kassler. Yum.

--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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NitroXAdministrator
.700 member


Reged: 25/12/02
Posts: 30040
Loc: Barossa Valley, South Australi...
Re: Venison Goulash [Re: NitroX]
      #328900 - 28/05/19 02:05 AM

Getting chilly in the Southern Hemisphere again. Time for another venison goulash cook up I feel.

--------------------
John aka NitroX

...
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


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