Venison Goulash

2 pounds venison (any cut) cut into 1-1/2 inch cubes
3 tablespoons bacon fat
1 large onion, sliced or chopped fine
2 cloves garlic, chopped
1 tablespoon Hungarian paprika
1/2 cup red wine (optional)
1 quart boiling water or stock
Salt to taste
1 small can tomato paste (no flavorings or salt)
1 cup coconut milk (optional)

Melt the fat in a skillet, add the onion and garlic and cook until browned. Add the meat and brown well. Add all the remaining ingredients except the coconut milk. Stir well, cover and simmer gently until the meat is tender, two to three hours, adding more stock, water or wine if necessary.

Just before serving, stir in the coconut milk. Serve with red cabbage cooked with apples. Serves 6

Posted to rec.food.recipes by Pat Gold on June 20, 1995.
Adapted by Patti Vincent