Prepare venison goulash really tender

Cooking a tender venison goulash can be a challenge for some. When should you remove the meat from the roasting pan? Can you just use a pot, or is a pan better? How should you season it? We'll enlighten you.

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.

For a classic venison goulash, you need venison . Important: You can 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 you can also verify its origin. It's best to stay away from frozen products from the supermarket; this way, you can ensure that your venison is flavorful and of high quality.

The best option is the shoulder. This is typically used for goulash. You'll also 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 house-made spice blend – Burger Seasoning – for meat dishes. This goes well with any meat recipe. You'll also need to allow plenty of time. Game goulash takes about one to two hours.

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

• mushrooms
• porcini mushrooms
• Chanterelles
• oyster mushrooms
• Portobello mushrooms
• Shiitake mushrooms

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

Heat the pot, finely dice everything, and add it to the pot. Simmer over low heat. Reduce to low, then place in the preheated oven and season with salt and pepper . Continue cooking until the end of the cooking time. These are confusing words for your preparation method. We'll simplify everything and give you structure.

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

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

There are countless side dishes that go well with both grandma's-style venison goulash and classic venison goulash with mushrooms. The most popular are spaetzle and dumplings. The dumplings are often referred to as bread dumplings. Potato dumplings are also not to be despised. Brussels sprouts or red cabbage are recommended for salad. Red cabbage and spaetzle are usually used. Pumpkin or potatoes are also excellent choices. You can cut these into small pieces and add them directly to your goulash, letting them simmer in the heat. We also have helpful videos on our YouTube channel .