Battle Creek Venison Goulash, a delicious dish for cooler evenings with Goye Malbec Roble 2017 from Argentina…

Battle Creek Venison Goulash

I used a kilo of Venison cuts from Battle Creek Produce, purveyor of Venison Cuts, Venison Wors and Venison Patties.

A Hungarian Goulash includes usually only three ingredients, onions, paprika and venison.

I have filled out the recipe a bit to add more flavour. If you don’t have access to venison, beef, lamb or pork will do as well for this dish.

What you’ll need
3 Tbs Rio Largo Extra Virgin Olive Oil
1 kg Venison cut into pieces, with bone
4 large onions [500g], sliced or finely chopped
2 fat cloves garlic, finely chopped
1 large carrot [125g], chopped into little dice
1 stick celery, chopped into little dice

Spice Mix [mix together on a piece of kitchen paper]
2 Tbs Paprika [you can use Sweet Smoked Paprika]
¼ tsp dried chilli flakes
1 tsp muscovado sugar
¼ tsp ground cumin

1 tomato, red and ripe, peeled and chopped
125ml red wine
300ml NOMU beef stock
1 Tbs Tomato Paste
Sea Salt and freshly ground Black Pepper
Fresh Parsley and Ina Paarman’s roasted red peppers for a garnish

What you’ll do
Set the oven at 160C, with the shelf in the middle. In a medium sized cast iron enamel casserole, over medium to low heat, heat the olive oil and in it, brown the venison pieces and set aside on a plate to catch any juices which will go into the casserol. Then, slowly fry the onion, with a light sprinkling of salt to extract the moisture. Do not hurry this, it is important for the onion to release its water and for the sugar in it to start caramelising. When the onion is soft and turning golden brown, add the garlic and continue stir frying for a while. Toss in the spices and stir fry for a while. Add the tomato, red wine, beef stock, tomato paste, and finally the venison. Bring to the boil. Season well and push the meat under the surface of the liquid. Cut a cartouche of kitchen paper using the lid of the casserole as a guide, scrunch it up and run it under a cold-water tap. Place the cartouche of paper on the surface. Braise in the oven for 3 hours. Watch the level of the liquid and add more stock or water if required. When the meat is soft and the sauce somewhat reduced, check for seasoning. You may need to give it a bit more time in the oven. Dish onto a platter and garnish with chopped parsley and the vinaigrette marinated red peppers.

Tip
I usually make a dish like this in the morning and take it out of the oven at lunch time. You can reheat and cook for a bit more in the early evening for supper.

Serve with buttery broad strips of pasta called pappardelle, steamed white long grain rice or some form of potato.

This will serve 4 people.

You can buy Battle Creek Products in Johannesburg – call Sue Crossley on 083 252 8944

The  Wine – Goye Malbec Roble 2017

This sappy wine is made by Héctor Renna from Malbec Grapes on La Vasconcia Estate in Mendoza, Argentina. The Argentinians have made Malbec their own in the most spectacular way.

After stainless steel tank fermentation, the wine was matured on oak staves for two months.

In the glass a lively ruby at the heart which pales out to a purple tinged garnet at the edges.

The aromas are of soft dried prune plums and other fruits, toasted hazelnuts and undertown of oak and its spice and vanilla.

The palate is smooth and sappy at entry, ouches of dark chocolate and the delicious red berries and fruits.

Lovely balance in the slowly waning aftertaste. Good glass.

Goye is available from The Reciprocal Wine Company – CLICK HERE

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