Originally Posted by buckytom
sounds good, jpb. my mil used to make chicken paprikash. do you have a recipe?
dw promised to make pork chops today, probably shake-n-bake. i'm guessing with nuked spuds and asparagus or broccoli.
For 4 – 6 main course servings:
2 lbs. cubed deer rump ( ¾ ” cubes)
3– 4 medium sized yellow onions, coarsely chopped
1-tsp. Minor’s beef stock base
4 TBS sweet paprika
2 TBS hot paprika
10 green peppercorns
6 juniper berries (optional)
2-3 bay leaves (optional)
1-2 cloves minced garlic (optional)
Water to cover
Shortening (butter, lard, etc.)
Heavy kettle with tight cover (e.g. Dutch oven)
Coat venison cubes with flour and brown in shortening
Add more shortening, chopped onions and sweat to draw water.
Add optional garlic, 3 TBS sweet paprika, 1 TBS hot paprika, green peppercorns,
and optional juniper berries.
Stir to mix ingredients over medium low heat.
Add browned venison cubes.
Add water to cover, optional bay leaves, and ~ 1 tsp. of Minor’s.
Bring to a low boil.
Reduce heat to a slow simmer.
Cover and simmer stirring occasionally for 2 – 3 hours.
In a separate pot, brown 2 TBS flour with butter.
Add 1 TBS sweet paprika and 1 TBS hot paprika
Slowly add and incorporate ½ - 1 cup of the broth from the venison cooked above.
Stirring well, bring to boil and remove from heat.
When cooled, but still warm, incorporate ~ 1 cup of sour cream.
Mix the contents of the Dutch oven with the sour cream mix (or visa versa)
Store the venison with sauce in quart jars.
Refrigerate at least 1 day before reheating and eating.