Today I decided to prepare a succulent Springbok goulash for us. Living in South Africa we have a great variety of game and venison meat to choose from and Springbok is always a good choice. The meat has the typical dark read color of this kind of game and a rich texture. Due to the boks free roaming in the wild their muscles are much firmer and stronger than those animals that have been raised in
captivity which reflects as well in a taste that is so typical for venison. In order to get the best of the meat it is important
to let it slowly simmer for an extended amount of time. something else that is special about this dish is that one of the ingredients that adds a twist to it is beer. I used a good lager but I am convinced that you can use any good beer of your choice to end up with a mouthwatering goulash.
Preparation time: 15 minutes
Cooking time: at least 150 minutes
Resting time: 0 minutes
Total time needed: at least 2 H 45 minutes
Grade of Difficulty: standard
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