Venison goulash

Venison goulash

Based on 6 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
105
min.
Resting

Ingredients

Servings:-6+
1 kg 
venison (stew meat)
300 g 
chanterelles
10  
shallots
20 g 
parsley
3 tbsp 
flour
1 tbsp 
butter
2 tbsp 
oil
1 tbsp 
tomato paste
500 ml 
red wine
400 ml 
beef stock
1 tsp 
juniper berries
2  
bay leaves
2 tbsp 
game spice
4 tbsp 
crème fraîche
salt
pepper
juniper berry marmalade for serving
semolina dumplings for serving
Metric
Imperial
  • 1 kg venison (stew meat)
  • 300 g chanterelles
  • 10  shallots
  • 20 g parsley
  • 3 tbsp flour
  • 1 tbsp butter
  • 2 tbsp oil
  • 1 tbsp tomato paste
  • 500 ml red wine
  • 400 ml beef stock
  • 1 tsp juniper berries
  • 2  bay leaves
  • 2 tbsp game spice
  • 4 tbsp crème fraîche
  • salt
  • pepper
  • juniper berry marmalade for serving
  • semolina dumplings for serving

Utensils

  • large bowl
  • cutting board
  • knife
  • large pot

Enjoy with

Hefeweizen, dunkel
A rich, dark beer, with a wonderful malt complexity and caramelized notes—a perfect pairing for this gamey and hearty goulash.

Nutrition per serving

Cal
426
Protein
38g
Fat
21g
Carb
8g

Step 1/4

Clean the chanterelles and halve. Halve shallots. Chop parsley and set aside. In a large bowl, coat venison with flour.
  • 300 chanterelles
  • 10 shallots
  • 20 parsley
  • 1 kg venison
  • 3 tbsp flour
  • large bowl
  • cutting board
  • knife

Clean the chanterelles and halve. Halve shallots. Chop parsley and set aside. In a large bowl, coat venison with flour.

Step 2/4

In a large pot, heat butter over medium-high heat, and sauté the chanterelles for approx. 3 – 4 min. Remove from pot and set aside. Add oil to the pot and fry meat over high heat for approx. 5 min., until browned on all sides. Remove from pot and set aside.
  • 1 tbsp butter
  • 2 tbsp oil
  • large pot

In a large pot, heat butter over medium-high heat, and sauté the chanterelles for approx. 3 – 4 min. Remove from pot and set aside. Add oil to the pot and fry meat over high heat for approx. 5 min., until browned on all sides. Remove from pot and set aside.

Step 3/4

Add shallots, and sauté on medium-high heat for approx. 3 min., until translucent. Add tomato paste, and deglaze with red wine. Add meat back into pot and let simmer for approx. 10 min.
  • 1 tbsp tomato paste
  • 500 ml red wine

Add shallots, and sauté on medium-high heat for approx. 3 min., until translucent. Add tomato paste, and deglaze with red wine. Add meat back into pot and let simmer for approx. 10 min.

Step 4/4

Add beef stock, juniper berries, bay leaves, and venison spice to the pot, and leave to simmer on low heat for approx. 1.5 hrs., stirring occasionally. Remove juniper berries and bay leaves. Add chanterelles and let simmer for another 15 min. Add salt and pepper to taste. Garnish with chopped parsley and crème fraîche. Serve with juniper berry marmalade and semolina dumplings. Enjoy!
  • 400 ml beef stock
  • 1 tsp juniper berries
  • 2 bay leaves
  • 2 tbsp game spice
  • 4 tbsp crème fraîche
  • salt
  • pepper
  • juniper berry marmalade for serving
  • semolina dumplings for servings

Add beef stock, juniper berries, bay leaves, and venison spice to the pot, and leave to simmer on low heat for approx. 1.5 hrs., stirring occasionally. Remove juniper berries and bay leaves. Add chanterelles and let simmer for another 15 min. Add salt and pepper to taste. Garnish with chopped parsley and crème fraîche. Serve with juniper berry marmalade and semolina dumplings. Enjoy!