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Hirschgulasch

Authentic Hirschgulasch is a rich and hearty venison goulash, perfectly marinated and slow-cooked to warm you on chilly evenings.
Print Recipe
Prep Time 12 hours
Cook Time 2 hours 30 minutes
Total Time 14 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 500
Ingredients Method Notes

Ingredients
  

For the marinade
  • 2 cups red wine Use a good quality red wine.
  • 2 onions onions Chopped.
  • 2 carrots carrots Chopped.
  • 2 celery stalks celery stalks Chopped.
  • 6 whole juniper berries
  • 2 bay leaves bay leaves
  • 2-3 whole allspice berries (optional)
  • 1 clove clove (optional)
For the goulash
  • 2 lbs venison Cut into pieces.
  • 2 tbsp butter For browning the venison.
  • 2 cups stock (vegetable or chicken) Ensure gluten-free if needed.
  • 2 tbsp tomato paste For depth of flavor.
  • Salt Salt To taste.
  • Pepper Pepper To taste.

Method
 

Marinating
  1. Combine the red wine, chopped onions, carrots, celery, and spices in a bowl. Let the venison soak for at least 12 hours.
Browning
  1. After marination, remove the venison and pat it dry. Heat butter in a large pot over medium heat.
  2. Add the venison pieces in batches, browning them on all sides until they are dark brown.
Cooking
  1. Once browned, remove the venison and add the onions and marinated vegetables to the pot. Cook until softened.
  2. Stir in the tomato paste and cook briefly, scraping the bottom of the pan to incorporate the flavors.
  3. Pour in the marinade, bringing it to a gentle simmer.
  4. Add stock, bay leaves, and juniper berries. Reduce heat, cover, and let it simmer for 2 to 2.5 hours until tender.
  5. If the sauce needs thickening, remove the lid and simmer longer, adjusting seasoning with salt and pepper.
Serving
  1. Ladle the Hirschgulasch into warm bowls, garnishing with fresh parsley. Serve with spätzle or mashed potatoes.

Notes

For optimal flavor, don't rush the marination process. Serve with spätzle or hearty bread for a wonderful meal.