DEER WITH PAPRIKA, A MODERN CLASSIC

The origins of paprika dishes are closely linked to the gastronomic traditions of Hungary, where paprika plays a prominent role as a spice. Paprika as a food category emerged in the 18th and 19th centuries as one of the basic dishes of Hungarian peasant cuisine and has become one of the most well-known and popular categories of Hungarian cuisine.

TIPS:

Instead of the classic thickening with sour cream and flour, you can use cream and starch.

Preferably make the paprikash from the meat of a young animal.

DEER WITH PAPRIKA, A MODERN CLASSIC

INGREDIENTS:

• 800 g deer meat ( shank or shoulder, cut into cubes)
• 2 tablespoons of fat (goose fat or pork fat is recommended)
• 2 heads of onion (finely chopped)
• 3 cloves of garlic (crushed)
• 1 tablespoon ground red pepper
• 1 teaspoon of paprika (sweet or hot, to taste)
• 2 dl cream (heavy cream or whipping cream)
• 2 dl stock (game or beef stock)
• 1 pepper (cut into strips)
• 1 tomato (diced)
• salt and freshly ground pepper
• 1 teaspoon of cumin
• Fresh parsley (chopped, for garnish)

PREPARATION:

If necessary, thicken with starch to make it even creamier.

Prepare the meat: Clean the venison, cut into uniform cubes and drain off the moisture with paper towels. Salt and pepper the meat.

Onion and base frying: in a large pan or saucepan, melt the fat. Add the finely chopped onion and fry over a medium heat until translucent. Add the crushed garlic and stir to combine.

Remove the pan from the heat and sprinkle with the red pepper. Stir well to prevent burning.

Add the stock and vegetables. Season with cumin, salt and pepper.

Stir occasionally and add more stock if necessary.