Venison goulash from A Cook's Year in a Welsh Farmhouse by Elisabeth Luard

  • spring onions
  • bay leaves
  • caraway seeds
  • sour cream
  • garlic
  • juniper berries
  • onions
  • sweet paprika
  • black peppercorns
  • potatoes
  • red wine
  • pork lard
  • goose fat
  • venison shoulder
  • EYB Comments

    Can substitute goose fat or butter for pork lard. Marinade venison overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute goose fat or butter for pork lard. Marinade venison overnight.

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