Venison Goulash

Venison goulash with a sharp knife of white skins and tendons free. Deer stew cut into small cubes. Heat the butter in a casserole. Streaky bacon, cut into chunks and fry vigorously. Remove bacon again. Deer stew into two portions one after the sear in hot fat.


Decant deer stew with a slotted spoon from the casserole on a deep plate and keep warm. Juniper berries, diced chopped greens, onion, bay leaf and thyme anschmoren branch in the drippings. Venison goulash with spilled gravy to give back to the casserole and sprinkle with red wine.

A lid on the saucepan. Deer stew on low heat simmer for about 45 minutes. Remove thyme. Pour in broth. Season with freshly ground pepper and salt. Cornstarch with some cold water and stir smooth sauce to bind.


¤ 500 g Venison Goulash
¤ 20 g Butter
¤ 20 g Bacon, streaky
¤ 1 tsp Juniper berries
¤ 90 g Greens
¤ 1 Onions
¤ 1 Bay leaf
¤ 1 Sprigs of thyme
¤ 2 tsp Gin
¤ 1 / 8 L Red wine
¤ 1 / 8 L Broth
¤ Pepper, salt
¤ 2 tsp Cornstarch

Serves 3 – 374 cal per serving, 15 mins Prep – 60 mins Total