|Duncan Venison Diced Goulash||500 grams|
|Olive oil||1 tablespoon|
|Garlic cloves, crushed||2|
|Paprika, ground||1 teaspoon|
|Black pepper, freshly ground|
|Rasher of lean bacon||1|
|Leek, celery & diced peeled carrot||1 each cup|
|Cranberries or cranberry jelly||1/3 cup|
|Tomato paste||1 tablespoon|
|Red wIne||100 millilitres|
|Zest of 1/2 a lemon|
|Dijon mustard||1 teaspoon|
|Reduced salt beef stock||100 millilitres|
|Cornflour mixed in cold water||1 tablespoon|
|Lite sour cream||2 tablespoon|
Heat the olive oil in a frying pan; sauté the onions and garlic until transparent.
Increase to a high heat and pan-fry the diced venison with the paprika, thyme and pepper until lightly browned. Remove and keep warm.
Reduce to a medium to high heat and sauté the bacon and vegetables until soft.
Add the cranberries, tomato paste, red wine, vinegar, lemon zest, mustard and stock. Add back the diced venison and combine. Bring to the boil.
Reduce the heat, cover and simmer for 1hr, or transfer to a casserole dish in a moderate oven and cook for 1hr. If necessary, thicken with cornflour solution and return to the heat for a couple of mins.
Stir in the lite sour cream before serving. Serve with rice or potatoes.
Makes a great pie filling and is excellent when cooked in a crockpot.