Traditionally, guylas, or Hungarian sheepherders, would put mutton in a large pot in the morning, spice it with paprika, and let it cook while they worked the flock. At the end of the day, their meal was warm and waiting. Cuts of venison suited for stews and braises, such as shoulder, neck, and shank, work well here.
• 2 tablespoons butter
• 2 lbs venison, cut into ¼-inch cubes
• 1 medium carrot, cut into small dice
• 1 medium onion, cut into small dice
• ¼ cup paprika
• 2 cups beef broth
• 1 lb fresh pasta or spaetzle
• 2 tablespoons chopped chives
• ½ cup sour cream
In a heavy-bottomed pot, melt butter over medium-high heat. Add venison and sear until well browned. Remove meat; add the carrot and onion; and cook until the vegetables are softened and browned.
Add venison back to the pot, along with the broth and paprika. Simmer over medium heat until the meat is tender, about 45 minutes.
Bring 1 gallon of salted water to a boil. Cook pasta or spaetzle until al dente. Divide cooked pasta among four bowls and top with venison guylas. Garnish with chopped chives and finish each bowl with a dollop of sour cream.
Photo by Ashley Ruprecht