Rich Venison Goulash

    Rich Venison Goulash


    3 people made this

    This is a hearty stew using venison as the base meat. There are plenty of flavours in the rich sauce including bacon, thyme, red wine and cranberries.

    Serves: 4 

    • 4-5 juniper berries
    • 1 pinch ginger, to taste
    • 1 pinch cinnamon, to taste
    • 1 pinch allspice, to taste
    • 1 kg venison without bones
    • 1 pinch salt and freshly ground black pepper, to taste
    • 50g bacon, diced
    • 2 tablespoons butter
    • 2 carrots, diced
    • 1 small leek, diced
    • 6-8 shallots, diced
    • 1/4 teaspoon dried thyme
    • 1 bay leaf
    • 1 cup (250ml) dry red wine
    • 1 cup (250ml) water
    • 1/2 cup (125ml) cream
    • 1 tablespoon cranberries

    Preparation:20min  ›  Cook:2hours30min  ›  Ready in:2hours50min 

    1. Crush the juniper berries with a mortar and pestle then mix with the ginger, cinnamon and allspice.
    2. Remove skin and tendons from the venison then cut into equally sized cubes. Rub with the spice mix, salt and pepper.
    3. Fry the bacon in the butter in a heavy bottomed frypan. Add the venison and sear on all sides. Add the shallots, carrot and leek then fry while constantly stirring until the vegetables are seared.
    4. Add thyme and bay leaf then pour in the red wine and water. Cover the frypan and simmer on a low heat for 2 and a half hours until the meat is nice and tender. Check now and again to make sure there is enough liquid in the frypan. Add more water if necessary.
    5. Add cream, cranberries salt and pepper. Serve hot.
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