venison goulash

Venison goulash needs about 1.5 to 2 hours of braising time at a low temperature. The venison becomes particularly tender if you cook it at 78-82°C in a covered pot or Dutch oven. The slow preparation ensures that the lean meat remains juicy.

Classic seasonings for venison goulash include bay leaves, juniper berries, thyme, and pepper. Our special game seasoning contains the perfect blend for your game dish. Onions and a full-bodied red wine complete the savory flavor of the venison.

Venison is particularly low in fat and high in valuable protein. Game meat from local forests has a lower fat content than beef and provides important nutrients. The natural diet of deer in Franconia makes the meat a healthy alternative.

Yes, our fresh venison goulash can be frozen without any problems. After delivery, it can be kept in the refrigerator for two days. For longer storage, simply freeze it in portions – that way you'll always have high-quality venison on hand.

For a main course, you should plan on about 200-250g venison goulash per person. Our product is available in 500g and 1000g packs. The hand-cut meat from our own butchery is already prepared and ready to cook.

Our venison goulash comes exclusively from hunters in Franconia. The animals live in local forests and are hunted sustainably. Through direct cooperation with local hunters, we guarantee the highest quality and short transport routes.

Roe deer goulash has a finer, milder taste than venison goulash. The meat from roe deer is more tender and less intensely gamey in flavor. Both types of game are lean and rich in protein, with roe deer meat often considered the more refined option.

For perfect venison goulash, first sear the meat, then deglaze with onions, beef broth, and red wine. Let it simmer covered for about 2 hours. The low temperature makes the lean game meat melt-in-your-mouth tender and juicy.