Hungarian Venison Goulash

1/4 cup lard or sunflower oil
2 pounds venison stew meat, cut into chunks
Salt
4-5 cups chopped onions
1/3 cup sweet paprika
1 tablespoon hot paprika
2 teaspoons caraway seed, divided
2 cups venison or beef stock
2 cups water

Heat the lard over medium-high heat in a large Dutch oven or stewpot and brown the venison in batches. Salt the venison as it cooks. It will take 20 minutes or so for all the meat to brown. Remove the venison as it browns and set aside.

Add all the onions and turn the heat to high. Saute the onions, stirring often, until they are browned. Add the venison back, then all the other ingredients except for 1 teaspoon of caraway seed. Mix well and bring to a simmer. Cover and cook over low heat for 3-5 hours, or until the meat wants to fall apart.

To finish the dish, use a potato masher to squash all the meat in the pot, then add the last teaspoon of caraway seed and mix well. Add salt if needed.