Venison goulash

An autumn dish for cool autumn nights! 

- 2 lbs (800g) venison shoulder, cubed 

- flour seasoned with salt & pepper 

- oil for frying 

- 2 onions, peeled & sliced 

- 5 garlic cloves, minced 

- 1 chopped chili or a few shakes of powder (arbol has a nice, rich flavor) 

- 2 chopped tomatoes 

- fresh mushrooms (wild are the best! It's the season for them, after all) 

- 1-2 tbs paprika powder 

- 1 rounded tsp thyme 

- 1 cup (230ml) broth, preferably beef or game 

- splooshes (maybe 5 oz? 100ml?) red wine 

- 5 oz (150 ml) sour cream 

- assortment of fresh herbs, like parsley, sage, rosemary, thyme (no kidding!) 

- shot of Kräuterschnaps / herb liqueur 

1) Dredge the meat cubes in the seasoned flour mixture and fry 'em up in batches so that they're browned on all sides. You'll probably have to replenish the oil between batches (the flour soaks it right up). Remove from the pan. 

2) Sauté the onions in the same pan (meat juices, yummy!) for a minute or two before adding the garlic, chilis/chili powder, and paprika. After those start becoming soft (maybe one more minute), add the tomatoes and mushrooms. 

3) Return the venison back to the pan and add the broth, wine, and herbs 

4) Bring to a boil; then turn it waaay down. Add the Kräuterschnaps, and let it simmer for about an hour uncovered, stirring occasionally, until everything starts to thicken 

5) Stir in the sour cream in the last 10 minutes or so. Serve with Spätzle, or rice, or ribbon noodles, or potatoes... or just eat it out of the pan! Great with the rest of the same red wine used for cooking.