Rose from The Clean Dish is back!!! All my regular readers know how much I adore Rose. Anyone who has ever made anything from Rose knows that she creates THE BEST clean recipes and her food photography is downright amazing. The girl has skills, I tell ya! If you are new to her site, you’ll definitely want to bookmark or pin her dairy-free Raspberry Cheesecake (my all-time favorite dessert recipe!), her grain-free Crepe Cake and her Strawberry Chia Seed Jam – all are insanely delicious!
I am thrilled to be back at Primally Inspired with another guest post for Kelly! For those of you who do not know me – my name is Rose and I blog over at The Clean Dish. Much like Kelly, I try to stick to a grain free and processed sugar free diet and my main objective is to make as much from scratch and with organic, local ingredients as I can!
Today, I brought you something extra special:
Venison Goulash Soup! It’s a recipe I adapted from my mom and I am super glad I have the opportunity to share this family tradition with you.
Since wild venison is not easy to come by in the US (it’s illegal to sell hunted deer), I count myself lucky that my husband hunts. Neither one of us eats an awful lot of meat; we’re both very concerned about the treatment of farm raised animals so whenever my husband comes home with a hunted deer, it’s a special, guilt free treat for us!
If you don’t happen to be a hunter or have hunters in your family or among your friends, you can replace venison with regular (organic) beef. It’ll taste just as good! Naturally, the flavor will differ slightly but after having made both versions, I can assure you this recipe works with both beef and venison (although I prefer venison).
For those of you who have a source for venison: we usually use venison hind quarter for this goulash soup. You can use back strap also but we usually save back strap for the grill!
- 8oz bacon, preferably organic (about 8 thin slices)
- 1.5 - 2 lb venison, cut into small cubes (about ½" - 1 inch thick)
- 1 large onion, diced
- 1 tablespoon garlic, crushed
- 1 teaspoon cayenne pepper (use less to make it more mild)
- 3 tablespoon tomato paste
- 4 cups vegetable broth (Use THIS if you don't make your own)
- 2 cups chopped tomatoes (I use THESE)
- 2 cups of dry red wine
- 2 bay leaves
- 8 oz mushrooms, sliced
- 1 ½ teaspoon salt (less if vegetable broth contains salt)
- 1 clove
- ½ teaspoon marjoram
- 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.
Meet Rose from The Clean Dish
Hi – My name is Rose! I am a German citizen, real food advocate, military wife and since February 2013, author of the recipe blog The Clean Dish. We currently live in North Florida – but home is where the Army sends us!
I enjoy developing recipes and just started getting into food photography. All of my recipes are grain free, processed sugar free and some are vegan. If I’m not busy in the kitchen, I like to go on long walks with my feisty little Eskimo dog Biscuit. I try to stay active as I believe physical fitness is the key to a balanced life style – I love trail running, rock climb, snorkeling and cross country skiing – if I ever get the chance.
I dream about traveling the world to write about food and artisan wine but for now, I am perfectly happy with a simple life of home cooked meals, dinner with friends and weekend trips to the beach. Come on over and visit me at The Clean Dish to check out my latest creations!