Venison Goulash

Venison; a feast fit for a king. This goulash is a staple around our household. It’s simple to make, can be done in large quantities and, tastes delicious.


1 kg of lean venison, cubed

2 cloves of garlic, chopped finely

3 medium onions, sliced

2 plum tomatoes, diced

50 ml red wine

75 ml game or beef stock

3 tbsp oil

2 tbsp of paprika

pinch ground long pepper or any pepper substitute

1 tsp of pink peppercorns


  1. preheat oven to 150c
  2. Heat 1 tbsp of oil in a large casserole pot over high heat, add the venison and brown on the outside.
  3. Remove the venison from the pot and set aside, add the wine to the pot and deglaze the; pour wine over venison.
  4. Add the rest of the onions to the pot and cover with a lid. Cook the onions until slightly brown.
  5. Place the rest of the ingredients and the meat back into the pot and place the pot into the oven for about 2 hours or until the meat is tender. 
venison goulash with wild rice
string(4) "meat"
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