Game Goulash

Charmaine Lu -
  • 2 tbsp olive oil
  • 1 diced onion
  • 600g diced venison or other game
  • 3 sliced garlic cloves
  • 2 tbsp smoked paprika
  • 1 tbsp tomato puree
  • 2 tbsp red wine vinegar
  • 500ml beef or game stock
  • 400g tin of chopped tomatoes
  • 1 tsp brown sugar
  • 1 red capsicum, chopped
  • Cooked brown rice, to serve
  • Preheat the oven to 160C. Heat the oil in a large casserole and fry the onion for 2 mins, then season the game meat and add to the pan to fry for 3 mins. Tip in the garlic, stir in the paprika and tomato puree, season well and cook for 2 mins more.
  • Add the stock, vinegar, tomatoes and sugar. Bring to a simmer, then cover and cook in the oven for 40 mins. Stir in the capsicum, then cook uncovered for 45 mins more to thicken. Serve with cooked brown rice, a scattering of parsley and some soured cream if you fancy.
1 hr 30 mins
4 serving