• 2 tb Oil
• 1 1/2 lb Venison, from neck, flank, Shanks, cut into cubes 1 to 1 1/2 inches
• 3 md Onions, very thinly sliced
• 2 tb Paprika
• 1 ts Salt
• 1 md Green Bell pepper, thinly Sliced, seeds & pith removed
• 1/2 c Water
  In a Dutch Oven, heat oil and brown venison, stirring often. Add the onions, sprinkle with paprika and salt while stirring, saute over med heat until onions are soft. Put in the green pepper and water, cover the Dutch Oven but do not put coals on top. Cook 1 to 1 1/2 hours, until the venison is fork tender. Traditionally Goulash is served with broad noodles.

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