DEER — Oven Venison Goulash – Keith Krantz, Elkins WV

INGREDIENTS
1lbs. of venison cut in 1-inch cubes
2 Tb. oil
1 tsp. salt
2 cups water
¼ tsp. pepper
1Tb. Worcestershire sauce
1 tsp. seasoned salt
1 clove garlic
1 tsp. paprika
1 tsp. dry mustard
¼ cup flour
1 tsp. caraway seeds
1 Tb. white vinegar
DIRECTIONS
Combine left column ingredients and dredge venison chunks through it. Bring oil in a large skillet to medium high heat, add a third to a half of the coated meat and brown all sides. Repeat with the remainder, brown it, don’t cook it.
In a 2-quart casserole dish, add the remaining ingredients plus leftover flour mixture and stir. Add browned venison, cover and bake at 350o for 2 hours. Serve over egg noodles. Yields 4-6 servings, depending on portion.