1 ½ teaspoon salt (less if vegetable broth contains salt)
1 clove
½ teaspoon marjoram
Instructions
Cut bacon into strips and fry in large, heavy skillet. Do not overcook the bacon (you don't want it crispy) and set aside once it is done. Keep bacon fat to cook venison in (if you don't like to use bacon fat, use 3 tablespoon of a heat stable oil of your choice instead).
Cook venison in bacon fat over medium high heat until meat is lightly browned; about 10-12 minutes. (If meat gives off a lot of water, cook until the majority of the water has cooked out).
Add onions, garlic, cayenne pepper and bacon and cook for an additional 5-7 minutes.
Stir in tomato paste then pour in wine, vegetable broth and chopped tomatoes. Add bay leaves, mushroom, salt, clove and marjoram and bring to a boil.
Cover and cook over medium-low heat for at least 1 hour or until venison is tender.
Recipe by Primally Inspired at https://www.primallyinspired.com/venison-goulash-soup/