Venison goulash with žganci, dressed with home-made croquettes

Arbajter Tourist Farm

Skomarje 46, 3214 Zreče, Slovenia

T: +386 3 576 23 90, +386 41 815 697

E: tk.arbajter@siol.net

facebook.com/Turistična-kmetija-Arbajter

Serves: 2 people

Cooking time: 2 to 3 hours

Level of difficulty: easy

Ingredients

• 450 g venison
• 2 tablespoons fat
• 400 g onions
• 2 garlic cloves
• bone broth
• 2 tablespoons tomato pulp
• 1 hot chilli pepper
• 1 teaspoon capers
• 2 teaspoons ground red pepper seasoning, salt and pepper to taste
• some bread crumbs to thicken the dish
• 50 ml red wine
• 100 ml cornmeal
• 1 tablespoon of home-made cracklings

Directions

Sauté the onions in the fat, until they break down. Add the garlic and roast the venison, cut into small pieces. Cover it all with bone broth, add the remaining ingredients and cook until the meat softens. Use the cornmeal to make soft žganci (spoon bread) and cover them with heated home-made cracklings.