Deer Pörkölt with red wine

You probably all know the term „goulash“. But have you ever heard about the Hungarian phrase “pörkölt”? To be honest, I have never heard of it before, either. Pörkölt is the equivalent to the dish goulash, as it is referred to outside of the Hungarian area. The texture, however, is slightly thicker since it is being cooked for a longer period of time.

Ingredients

800g boneless venison

150g fat

150g onions

1 clove of garlic

15g paprika powder

Pritamin (bell pepper paste)

1-2 bell peppers

1-2 green peppers

0,3l red wine

Preparation

• For deer pörkölt it is best to use the front side of the deer; brisket of meat, legs, pieces of the liver
• Separate the meat from the bones, remove sinews and skin and cut into pieces. Wash thoroughly in advance
• Cut onion into small cubes and steam in hot fat
• Sprinkle with 10g of paprika powder, add the finely chopped garlic
• Mix rapidly and add venison
• Add salt and stew at high temperature while constantly stirring, until the liquid has evaporated and only the fat remains
• Fill up with a little bit of red wine, let cook in gravy at medium temperature and let covered
• Turn the meat from time to time
• As soon as the liquid has evaporated and the fat is sizzling, add small amounts of red wine little by little and let continue to cook
• When the meat has become soft, add the shredded pepper and let continue to stew
• Add salt according to taste, cook for a few seconds and serve hot immediately
• Garnish with some pepper rings and fresh tomatoes

Attention: The Pörkölt gravy has to be as thick as pan drippings and should not be too hot and have a strong taste of bell pepper

Advice: As a side dish we recommend bread, potatoes or pearl barley

Source: Wildbret für Feinschmecker, Verlag der Frau, Leipzig, 1977