
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.
First and foremost: I always double the batch for this recipe because it’s one of the first dishes people reach for, and there are never any leftovers! If you’re looking to save time, you can use cornbread from a box mix, or even the prepackaged cubes you can get at the grocery store. But if you’re a fan of doing things from scratch, I highly recommend my own cornbread recipe. You can make it in advance – the stuffing works better with cornbread that’s a couple of days old.
Whether you call it stuffing or dressing, one of my favorite parts of this dish is how easy it is to tailor to your own taste. A few slight tweaks makes it uniquely your recipe. Here are some ideas for how you can add your own twist.
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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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