How to make
The vension meat is cut into cubes, grate the garlic and mix it with the meat.
Mix well and leave the venison for about 2 hours.
Finely chop the onion, grate the carrot and stew them.
Fry the meat, until it aquires a golden color in a deep dish, add the stewed carrots and onions, pour water and wine, until the meat is covered and leave it to simmer on low heat.
Add the tomato puree and paprika to the goulash. Season with salt and cook, until it's done.
Serve the venison goulash dish warm with mashed potatoes and aromatic village-style bread.
