Venison Goulash

Venison Goulash

Ingredients:
2 tb Oil
1 1/2 lb Venison, from neck, flank, Shanks, cut into cubes 1 to 1 1/2 inches
3 md Onions, very thinly sliced
2 tb Paprika
1 ts Salt
1 md Green Bell pepper, thinly

Directions:
Sliced, seeds & pith removed
1/2 c Water
In a Dutch Oven, heat oil and brown venison, stirring often. Add the onions, sprinkle with paprika
and salt while stirring, saute over med heat until onions are soft. Put in the green pepper and
water, cover the Dutch Oven but do not put coals on top. Cook 1 to 1 1/2 hours, until the venison
is fork tender. Traditionally Goulash is served with broad noodles.
Pork Chops & Garden Vegetables
6 (1" thick) pork chops