5/01/2011

Venison stew (Őzpörkölt)

55 comments

This is the best if you have a cast iron pot. If you have no one use a thick hard pot.






Ingredients:
1 kg of venison without bones

1/4 kg onions
1 tablespoon ground paprika
10 pieces of whole black pepper
1 clove of garlic
1 chili pepper (optional)
1 dl of dry red wine
1 tablespoon neutral oil (fat of duck/goose/pork in our country)
salt

Preparation:
Cut the meats into cubes (about 3x3 cm).
Heat the oil (or fat).
Put the meats to the pan and roast them in all sides until white, during stir them.
Add some water but not too much (about 2 dl), and cook the meats under the cover for 60 minutes.
Chop the onions and garlic finely and add them in the stew. Add salt and peppers too. Put some water again, and cook it for 60 minutes again (or until the meats almost are cooked).
Pour 1/2 dl of dry red wine in the stew. Cook it for 15 minutes.
Add the ground paprika too but cook the stew only 5 minutes.


You could eat the stew with  boiled potatoes, noodles or pasta.

I live in Zala County. Around here this stew is normally eaten with a specially noodles - dödölle. (dodolle)
Dödölle is made from potatoes puree and flour. The noodles are roasted on fat (or oil).

55 comments:

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  15. Wow! yummy looking good stew will try it at home.

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  16. People sometimes use the adjectives "rich" or "earthy" to describe the flavor and texture of venison; this meat has a festive flavor and frequently carries hints of the acorns, sage, and herbs that the deer ate throughout its lifetime.

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  32. This stew's unique combination of paprika, black pepper, and chili pepper must give it an irresistible kick. I can imagine the flavors filling the room as everyone inhaled the aromas from this delectable stew - thank you for sharing such a wonderful recipe with us!

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  35. Wow, this venison stew recipe sounds absolutely delicious! As an avid food lover, I can almost taste the rich flavors of the tender venison combined with the aromatic onions, garlic, and spices. Although I've never had the pleasure of trying it with the special noodles, dödölle, I can imagine how their crispy texture and the stew's savory goodness would create a perfect harmony. This recipe has ignited my culinary curiosity, and I can't wait to give it a try in my own kitchen!

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  36. The aroma of the stew simmering in my grandmother's old cast iron pot filled the air, creating an atmosphere of warmth and comfort. I remember savoring each tender cube of venison, perfectly complemented by the rich flavors of paprika and red wine, while indulging in the traditional dödölle noodles that added a delightful twist to the dish. Truly a culinary experience worth cherishing!

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