Venison goulash Recipe

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  1. Meat cut into larger pieces and put to rest in the marinade. Chop onion. Chop garlic cloves and leave whole. In a little oil or fat fry onions and garlic until tender. Add then the bowl cut roe meat, cleaned and grated carrots, celery and salt. Add the wine and little tomatela how to cover meat and cook over a fire, stirring occasionally. If necessary nalivati rest of the wine and tomatela during cooking. During cooking, add these spices to taste - rosemary, thyme and juniper. Around half cooked add diced celery and chopped parsley. Then add the chopped bacon. Towards the end a little taste of spruce and other spices stew served with polenta. Note: If you spend all the wine and tomatelo and still not done with cooking, it can be nalivati and water.


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