Prepare venison goulash really tender

Cooking a tender deer goulash can be a challenge for some. When do you need to take the meat out of the roasting pan? Can't you just use a pot, or is a frying pan better? How should you season it? We'll tell you.

For a venison goulash you need herbs and berries. Also, at least 1.5 hours of cooking time. In addition, the meat should come from the shoulder. Mushrooms are an excellent addition to the goulash, and spaetzle, dumplings, and red cabbage are suitable side dishes.

Venison goulash - Grandma's recipe

Does goulash taste good or not? Is there a difference between a classic goulash and a recipe made the way grandma used to make it? Spoiler alert: It's easier to answer than you might think.

Classic tender venison goulash

For a classic deer goulash, you need venison. Important: You will only get tender venison if the meat is of high quality. Therefore, always buy your venison from a butcher. This guarantees that the meat is fresh and that you can also check its origin. So, it's better to stay away from frozen goods from the supermarket to ensure that your venison is aromatic and of high quality.

For this, it's best to use the shoulder. This is typically used for goulash. In addition, you will need onions, juniper berries, bay leaves, tomato paste, red wine or game stock for deglazing, as well as salt and pepper. We generally recommend our in-house spice blend for meat dishes - the Burger Seasoning. This generally goes well with all recipes using meat. You should also plan for a lot of time. Goulash made from venison takes about one to two hours. If you prefer to prepare a roast from deer instead of goulash, we have a video here.

These mushrooms go well with venison goulash

Mushrooms and venison overlap in their seasonality. For this reason, it is recommended to cook a goulash with mushrooms. Mushrooms enhance the flavor of the venison and also add a certain juiciness to the goulash. The following mushrooms are suitable for this:

  • Champignons
  • Porcini mushrooms
  • Chanterelles
  • Oyster mushrooms
  • Portobello mushrooms
  • Shiitake mushrooms

Sauté the mushrooms with onions beforehand. They should lose a little water before you add them to your pot with the meat and other ingredients at the end.

These herbs and spices should not be missing

Certain herbs and spices are particularly suitable for wild game. You can use these universally for your game recipes. Rosemary, thyme, bay leaves, and garlic are generally good choices. Additionally, juniper berries and cranberries are excellent for your deer goulash. Besides salt and pepper, allspice, and cloves, you should also consider our in-house Burger Seasoning. It's suitable for all kinds of meat dishes.

Prepare venison goulash - tender and juicy

Heat the pot, cut everything into fine cubes, and put it in the pot. Simmer over low heat. Let it reduce, then place it in the preheated oven and season with salt and pepper. Continue until the end of the cooking time. These are confusing words for your preparation method. We will simplify everything for you and give you structure.

Venison goulash recipe - especially tender

For a classic, tender venison goulash, you will need the following ingredients:

  • 800g venison
  • 2 onions
  • 2 carrots
  • 2 cloves of garlic
  • 1 celeriac
  • 250g mushrooms
  • 2 tbsp tomato paste
  • 1 glass red wine
  • 500 ml game stock
  • Spices: bay leaves, juniper berries, burger seasoning, thyme, and rosemary
  • Salt and pepper
  • Clarified butter for frying

Preparation:

  1. Cut the venison into 1.5 cm pieces.
  2. Peel and finely dice the onions, carrots, and celery.
  3. Cut the mushrooms into coarse cubes.
  4. Heat clarified butter in a large braising pot.
  5. Sear the venison in batches over medium heat.
  6. Sauté the onions and garlic until translucent.
  7. Add carrots, celery, and mushrooms and sear briefly.
  8. Stir in the tomato paste and roast briefly.
  9. Deglaze with red wine and bring to a boil.
  10. Add the game stock.
  11. Season and taste.
  12. Stir everything well, then cover and simmer over low heat.
  13. After about 90 minutes, check for doneness and, if necessary, season with salt and pepper.
  14. Serve and enjoy.

These side dishes go well with venison goulash with mushrooms

There are countless side dishes that go well with both Grandma's style venison goulash and classic venison goulash with mushrooms. The best known are Spätzle and dumplings, with bread dumplings often being referred to as such. But potato dumplings are also not to be scoffed at. For a salad, Brussels sprouts or red cabbage are recommended. Usually, red cabbage and Spätzle are chosen. However, pumpkin or potatoes are also an excellent choice. You can cut these into small pieces and add them directly to your goulash to simmer in the heat. We also have helpful videos on our YouTube channel.

FAQ

The meat should be seared briefly beforehand and then cooked gently.

Slow cooking and plenty of liquid will help keep your meat juicy.

Bake your meat in the oven at 160°C for 1.5 hours. It will be tender and juicy.

Venison goulash needs to cook for about 1.5 hours.

By simmering slowly and adding plenty of liquid, you can make your meat tender.

Our conclusion

If you want to make a goulash from game, deer goulash is an excellent choice. The ingredients for such a recipe overlap seasonally, and at the same time, the flavors you need are manageable. You still have slight variations for the basic ingredients, allowing you to adapt the dish to your preferences without making it too complex. Just make sure you buy the right meat for it and plan a little time.