Venison Goulash

• 2 lbs venison, cut into 1 1/2-inch cubes
• 3 tablespoons flour
• 3 tablespoons bacon fat
• 1 large onion, sliced (or chopped fine)
• 2 garlic cloves, chopped
• 1 tablespoon Hungarian paprika
• 12 cup red wine
• 1 quart boiling water (or stock)
• salt
• 1 (6 ounce) can tomato paste

1. Roll meat in flour, pressing it in well.
2. Melt fat in a skillet.
3. Add onion and garlic.
4. Cook until browned, about 10 minutes.
5. Add venison and brown well.
6. Add all remaining ingredients.
7. Stir well, cover, and simmer gently until meat is tender, 2-3 hours, adding more liquid if necessary.

flour, bacon fat, onion, garlic, paprika, red wine, water, salt, tomato paste

Taken from www.food.com/recipe/venison-goulash-477901 (may not work)