Recipe of the Week
Hungarian venison stew
Courtesy of
Tom R. Kovach

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1 lb. (or a little more) of chopped venison (ground venison works, too)
3 slices of bacon, chopped
1 medium green pepper cut into 1-inch pieces
1/2 cup onions, chopped
4 cups chopped, cooked potatoes
1 clove garlic, minced
1 16 oz. can tomatoes, cut up (or fresh or frozen)
1 10-3/4 oz. can condensed tomato soup
1 tsp. sweet or hot Hungarian paprika
dash of salt
dash of pepper


In a large skillet (a 4-qt. Dutch oven will work), cook venison, bacon, green peppers, and onions until meat is browned and vegetables are tender.

Boil the potatoes in a pan on the side until done. Stir in remaining ingredients and bring to a boil, then reduce heat. Simmer uncovered for about 5 minutes or until heated through.

This makes about 4 servings

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