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Hirschgulasch

A comforting German venison goulash that simmers in a rich, aromatic broth, perfect for warm winter meals.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs venison A lean meat essential for goulash.
  • 2 tablespoons olive oil For searing the meat.
  • 2 medium onions Enhances the sauce's natural sweetness.
  • 3 cloves garlic For a fragrant infusion.
  • 2 tablespoons tomato paste Adds color and umami flavor.
  • 2 cups beef broth The liquid foundation for the stew.
  • 1 cup red wine For acidity and additional depth.
  • 2 tablespoons flour To thicken the sauce.
  • 1 tablespoon paprika For warmth and slight sweetness.
  • 1 leaf bay leaf Adds herbal notes.
  • to taste salt and pepper Seasoning.

Method
 

Preparation
  1. Cut the venison into 1-inch cubes, trimming any excess fat. Pat dry and season generously with salt and pepper.
  2. In a large pot, heat the olive oil over medium-high heat. Add the venison cubes and brown them on all sides for about 5-7 minutes. Remove the meat and set aside.
  3. In the same pot, add the chopped onions. Sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
  4. Stir in the tomato paste and flour, cooking for 2 minutes to remove the raw taste.
  5. Pour in the red wine, scraping the pot's bottom to release flavorful bits. Allow to simmer for 5 minutes.
  6. Return the seared venison to the pot, then pour in the beef broth. Add the paprika and bay leaf. Bring to a gentle simmer.
  7. Cover the pot and reduce the heat to low. Let it simmer for 2 hours, stirring occasionally, until the venison is tender and the sauce has thickened.
  8. Adjust the seasoning with salt and pepper and remove the bay leaf before serving.
  9. Serve with crusty bread or spaetzle.

Notes

For best results, let the goulash rest for a few hours or overnight. Always taste and adjust seasoning before serving. Serve with fresh herbs for garnish.