Venison Goulash

• 2 lbs deer, cut into 1 1/2 inch cubes
• 4 tablespoons flour
• 3 tablespoons pork fat (probably could use other fat but this adds a lot of flavour)
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1 1/2 teaspoons sweet paprika
• 2 1/2 teaspoons hot paprika (or less if you don't like it on the spicy side)
• 1/2 cup mild red wine
• 1 liter vegetable broth (hot) or 1 liter bouillon (hot)
• 70 g tomato paste
• salt

1. Cover the meat in the flour.
2. Melt the fat in a skillet, add the onion and garlic and cook until onions are clear.
3. Add the meat and brown well.
4. Add all the remaining ingredients.
5. Stir well, cover and simmer gently stirring occasionally until the meat is tender (about two to three hours) Add water if liquid reduces too much, there are ought be a half cm of liquid over the meat.
6. Taste and add salt if necessary. Serve hot.

deer, flour, pork, onion, garlic, sweet paprika, hot paprika, red wine, vegetable broth, tomato paste, salt

Taken from www.food.com/recipe/venison-goulash-448409 (may not work)