Local Venison Goulash
Great food and fine wines brought to you by two of Kemp Town's finest independent traders - Bramptons Butchers & Cheese Shop and Butlers Wine Cellar.
- 500g stewing venison
- 1 large white onion - chopped
- 1 yellow pepper - chopped
- 1 red pepper - chopped
- 1 clove garlic - grated
- 1/2 teaspoon hot smoked paprika (or to your taste)
- 1 teaspoon caraway seeds
- 2 cooked beetroots - cut into large chunks
- 2 glasses of good red wine
- 500ml beef or veal stock
- 1 tin of chopped tomatoes
- Pour yourself a large glass of red wine and sip throughout the cooking process
- Sweat onion and garlic in a little oil until translucent.
- Add venison, peppers, beetroot, paprika caraway seeds and stir together
- Add the remaining glass of red wine and bring to the boil
- Add tinned tomatoes and enough stock to cover
- Simmer for 1-2 hours or until the venison is tender - top up with stock to keep the meat just covered
- Add salt and pepper to taste
- Caraway flavoured dumplings and green runner beans
Suggested Wine Pairing from Butlers Wine Cellar
Austrian Sepp Moser Zweigelt Reserve 2014
Ripe cherry, herbal and subtle tobacco aromas. The palate has juicy plum and berry fruit, fresh and bright acidity, supple balancing tannins and a bitter cherry twist on the finish – perfect for a hot and spicy goulash.
Chilean Montevista Merlot
A wine with poise, elegance and restraint. The nose has plenty of ripe and meaty notes with plum, cherry and bramble fruit aromas. The palate has lots of plum as well as herbal notes with a lovely sappy finish. It is light and has a purity and freshness with a hint of spice.