Bison Goulash

 
 
500 grams of diced bison

2 medium chopped onions

2 tablespoons of vegetable oil

2 crushed garlic cloves

2 tablespoons plain flour

2 tablespoons sweet paprika

6 juniper berries crushed

2 tablespoons dried thyme

Salt and freshly ground black pepper

One 400 gram tin of good quality sieved tomatoes

A squirt of tomato puree

1 tablespoon of Dijon mustard

100ml of red wine

400 grams potatoes peeled and cut into large chunks

 

Preheat the oven to 160oC or 325oF

Heat the oil in a casserole dish and brown meat quickly.  Take the meat out and lay to one side.

Stir fry onion and garlic in the casserole pan until cooked then add the paprika, flour, thyme, mustard and juniper.  Stir into the onions and garlic.  Pour in the tomatoes, tomato puree and wine and bring to boil.  Tip meat and juices back into casserole and take off from the top of the oven immediately and put in oven for two and a half hours  to three hours (160oC).  Add the potatoes about 20 minutes before it is ready.

Serve with soured cream and fresh parsley