| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Soups/stews, Meats |
12 |
Servings |
INGREDIENTS
| 5 1/2 |
lb |
Lean venison, cut into 1 |
| 5 |
oz |
Lard |
| 5 |
oz |
Sweet paprika |
| 1 1/4 |
qt |
Red wine |
| 2 |
lg |
Potatoes, peeled and |
| 3 |
|
Carrots, peeled and |
| 2 |
|
Apples, peeled, cored and |
|
|
Peppercorns |
| 3 |
|
Bay leaves |
| 3 |
|
Stalks celery, thinly sliced |
|
|
Sour cream to taste 1/4-inch cubes |
| 5 1/2 |
lb |
Onions, sliced |
| 1 |
tb |
Hot paprika |
| 3 1/8 |
qt |
Water quartered quartered quartered |
|
|
Juniper berries |
|
|
A few "Piment" seeds (??) |
| 2 |
bn |
Parsley, chopped |
INSTRUCTIONS
Best made in large quantities. Recipe therefor serves 12.
In a large pot, melt some of the lard and brown the meat in batches. Add
more lard as required. Remove the meat and reserve. Fry onions until
browned. Remove onions from pot and reserve. Add remaining lard. Add
paprika and stir well. Slowly add red wine and water, continuing to stir
to make sure there are no lumps of paprika. Add meat and onions to pot
again. Add potatoes, carrots, apples and spices. Quantities are
approximate, use more, or less, as you wish. Cook gently, covered, for 3
hours. Check occasionally, and add more water as required. Remove coarse
spices, and add celery and parsley. Serve with a bowl of sour cream, so
each person can help themselves.
NOTE: This recipe does not mention salt, or pepper, which in my opinion
ought to be included.
Posted by Karin Brewer. Courtesy of Fred Peters.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Oct 28, 98
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