We love a hearty goulash on a cold night. It’s the ultimate comfort food, made even more delicious by using venison and bacon.
In a large pot or nonstick wok over high heat add 1 tablespoon of oil. Add half the venison and sear until brown all over, about 3 minutes. Remove venison with a slotted spoon. Add the remaining oil and venison and repeat, then remove with a slotted spoon.
Turn the heat down to medium, add bacon and onions, and saute for 5 minutes. Add garlic, smoked paprika and tomato paste and fry for a further minute, stirring so it doesn’t stick to the bottom.
Return the venison to the pot, add remaining ingredients and gentle simmer for 90 minutes, until the venison is fork tender. (Alternatively transfer stew to a crockpot.) Discard bay leaves then season with salt and pepper.
Ladle into bowls with sour cream and fresh parsley.