Venison Goulash with Autumn Vegetables

Peel the onions, chop into fine dice and soften in a tablespoon or so of olive oil stirring from time to time. Peel and finely chop the garlic cloves and add to the onions.

Drop the tomatoes into a jug of boiling water and after 20 seconds or so take them out one by one, skin them, cut in half and discard all the seeds. When the onion and garlic is soft add the tomatoes and mash for a bit, cover and cook over a low light and then mash some more into thick sauce. Add to an ovenproof casserole.

Meanwhile cut away and discard all the sinew from the venison and cut into fairly chunky pieces  Picture  . Make a plate of seasoned flour with salt and black pepper and dust in the venison pieces. Quickly brown the venison in some olive oil ia frying pan in batches adding them to the casserole when done.

Stir in the the sweet and hot paprika, note that the hot paprika will give the dish a little heat, so reduce to say a ½ tablespoonful if you like. Then add the stock (you can use beef stock made with a cube but it won't be as nice as a game stock). Put the casserole into the oven at 300°F/150°C/Reg2 and cook covered for 2½ hours stirring every hour or so. Note that if you want to do this stage the day before serving it will be even better.

Meanwhile scrape the carrots and parsnips and simmer individually until they are cooked but still al dente. Drain under cold water and cut into nice chunks. Similarly, peel the squash cut into chunks and simmer in boiling water until barely tender, drain and add to the carrots and parsnips  Picture  .

When ready lightly season the venison with salt and pepper and stir in some tomato puree if necessary. Add the cooked vegetables, cover and warm in the oven for another 15 minutes.

When ready serve the goulash with sour cream separately to add  Zoom  .