VENISON GOULASH

      Title: VENISON GOULASH
  Categories: Wildgame, Camping, Resort
       Yield: 6 Servings
  
       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
            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.
   
   source: Complete Book of Outdoor Cooking
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