Venison Goulash.

1 kg of venison from the leg is cut into larger cubes and well lightly browned on a large grated onion, a tiny bit of salt and 1 pinch of paprika and 12 to 15 dkg of butter. Next, pour strong veal bone broth over it and simmer until almost tender. Pour into jars and sterilize at 100 °C for 50 minutes.

all : Home canning, from Mrs. Emilie Lösel,

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