Venison Goulash (Ozpörkölt)
In Hungary, the dish most of us think of as goulash is usually called porkolt, meaning stewed.
Yield: serves 4
- 2 lb. leg of venison, cut into 2" chunks
- 1 tbsp. white wine vinegar
- 1⁄4 lb. smoked bacon, finely chopped
- 1 large yellow onion, finely chopped
- 1 1⁄2 tbsp. hot paprika, preferably Hungarian
- 1⁄4 tsp. dried ground thyme
- 1⁄4 tsp. dry mustard
- 4 whole allspice
- 4 juniper berries
- 2 cloves garlic, finely chopped
- 1 small tomato, cored and chopped
- 1⁄2 green bell pepper, cored, seeded, and finely chopped
- 1 cup red wine, preferably merlot
- 6 medium yukon gold potatoes (about 2 lbs.), peeled; cut lengthwise into wedges
- 1⁄4 cup butter, cubed
- 2 tsp. chopped flat-leaf parsley
- Freshly ground black pepper
- 6-8 slices crusty white bread
- Put venison and vinegar into a bowl; cover with boiling water. Put bacon into a large pot over medium heat; cook until crisp, 6–8 minutes. Add onions and cook until softened, 6–8 minutes. Drain venison; add to onions. Increase heat to medium-high and cook until just browned, 8–10 minutes. Stir in 1 cup water, paprika, thyme, mustard, allspice, juniper, garlic, tomatoes, and peppers; reduce heat to medium-low. Simmer, covered, until venison is just tender, about 2 hours. Uncover pot, add wine and salt to taste, and cook until venison is very tender and liquid has thickened, about 1 1⁄2 hours more.
- Put potatoes into a pot; cover with salted water; boil. Reduce heat to medium-low; simmer until soft, 10–12 minutes. Drain potatoes and toss in a bowl with butter, parsley, and salt and pepper to taste. Serve goulash with potatoes and bread.