
Hearty Hungarian-style Venison Goulash Stew
Straight from field to table, this comforting stew cooks venison in a hearty broth until it's perfectly tender.
It’s important to try and purchase meat that has not been ‘enhanced’ or had a solution added. A great deal of commercial turkey meat has been enhanced with a saline solution to try to keep the meat from drying during cooking, increase sale weight and promote tenderness. Often it can actually over-tenderize the thinner edges, leaving the texture less than desirable. If your meat has already been enhanced, you can still use this recipe, just skip the brining part.
I recommend using fruit woods to accent this cook, such as peach, cherry or apple. The delicate sweetness of the wood smoke pairs beautifully with the turkey. Cherry in particular also helps develop a deeper mahogany color. If you want something more neutral, try oak wood instead.
To keep an eye on both the turkey and the pit temperature, I use Thermoworks Smoke monitoring unit. It’s particularly important to know when your turkey is at the safe temperature, without being overcooked. The temperature you’re shooting for is going to be 163f (technically, it needs to get to 165f but will continue to rise a few degrees after you remove it from the smoker).
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Straight from field to table, this comforting stew cooks venison in a hearty broth until it's perfectly tender.
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