Forget about that creepy glove guy, this is the real deal.
Ingredients:
3lb venison loin, cut into 1" chunks (an equivalent amount of preground meat will also work)
Handful of fresh rosemary
3-4 cloves garlic
3 tbsp Hungarian "Hot" Paprika
1/2 cup cream (coconut cream could also be used)
1/2 cup broth (water works too in a pinch)
3-4 tbsp yucca powder (also known as tapioca starch)
1/2 head red or green cabbage (shredded)
2 tbsp butter or lard
Sea salt and fresh ground pepper
Step 1: Saute
Melt butter or lard in a large saucepan. Add cabbage and saute at medium heat.
Step 2: Grind
Using a meat grinder, grind venison along with rosemary and garlic.
Step 3: Flavors Combine!
Add ground venison to the sauteed cabbage. When the venison has cooked through, add paprika, cream, broth and yucca powder. Mix thoroughly and bring the mixture to a boil. Reduce the heat to "low" and let simmer for 10-15 minutes. Season with salt and pepper to taste before serving.
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