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This venison goulash is a perfect Winter warmer that’s easy to cook; you might even be able to source your own meat during deer stalking season. It’s a very cost-effective recipe that can feed the whole family for a ridiculously low price!
1 pack Wild and Game diced venison
2 tbsp plain flour
1 onion, diced
2 tsp minced garlic
1 green pepper, diced
1 can chopped tomatoes
1 tbsp tomato puree
1.5 tbsp smoked paprika
300ml beef stock
1 bay leaf
3-4 tbsp soured cream
A glug or two of olive oil
Salt and pepper to taste
Rice to serve
Preheat the oven to 150C/Gas mark 2.
Fry the onion in the olive oil in an oven proof lidded pot until soft.
Toss the venison in the flour and add to the pan. Cook until browned.
Add the pepper and cook for 1-2 minutes.
Add the garlic and cook for a minute.
Add the paprika and cook for 30 seconds.
Add the chopped tomatoes, beef stock, bay leaf and tomato puree.
Put the lid on the pan and place in the oven for 2 hours.
When the meat is tender, remove from the oven and add salt and pepper to taste.
Serve with rice and a dollop of soured cream.