Ingredients
- 2 pounds (900g) venison stew meat, trimmed and cut into evenly sized pieces
- ¼ cup (60ml) vegetable oil
- 4 yellow onions, chopped
- ⅓ cup (about 36g) sweet paprika
- 1 tablespoon hot paprika
- 2 teaspoons caraway seeds, divided
- 2 cups (480ml) venison or beef stock
- 2 cups (480ml) water, plus a little more if needed
- Salt, to taste
Optional Extras
- A pinch of smoked paprika
- Sour cream, to serve
- Fresh parsley, for garnish
- Sliced red chile, for garnish
- Prepared mashed potatoes, to serve
Equipment
- Measuring cups and spoons
- Dutch oven or large heavy pot with a lid
- Chef’s knife
- Cutting board
- Wooden or silicone spoon
Method
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Brown the venison in batches, seasoning it lightly with salt and transferring each batch to a plate. Allow about 20 minutes to brown all the meat.
- Add the onions to the pot. Cook, stirring frequently, until softened and browned.
- Return the venison and any collected juices to the pot. Add the sweet paprika, hot paprika, 1 teaspoon of the caraway seeds, stock and water. Add the smoked paprika if using, then stir and scrape up the browned bits from the bottom.
- Heat until the liquid begins to simmer, then reduce the heat to low. Cover and simmer gently for about 4 hours, or until the venison is fork-tender. Stir occasionally and add a little water if the pot is getting dry.
- Stir in the remaining 1 teaspoon of caraway seeds. Taste and add salt if needed. Serve with mashed potatoes and sour cream if desired, garnished with parsley and sliced red chile if using.
Turn down the heat if necessary to prevent burning.
If the sauce needs thickening, remove the lid for the final 20 to 30 minutes of the simmer. Continue cooking if the meat isn't tender yet.
Notes
- Cooking time varies with the cut and size of the venison pieces; cook until fork-tender.