Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 1/2 lb Lean venison, cut into 1 -quartered
-1/4-inch cubes 2 Apples, peeled, cored and
5 oz Lard -quartered
5 1/2 lb Onions, sliced Peppercorns
5 oz Sweet paprika Juniper berries
1 tb Hot paprika 3 Bay leaves
1 1/4 qt Red wine A few "Piment" seeds (??)
3 1/8 qt Water 3 Stalks celery, thinly sliced
2 lg Potatoes, peeled and 2 bn Parsley, chopped
-quartered Sour cream to taste
3 Carrots, peeled and

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.

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