Venison Goulash

Venison?…Deer? Yep that is correct! My cousin went hunting this season and gave me the gracious gift of two pounds of venison meat. I had never cooked venison before so I thought it’d be fun to experiment with this unfamiliar meat by making a hearty stew! Back when I studied abroad in Prague, goulash was my very favorite menu item. Goulash a heavy stew served with meat, vegetables and noodles and is commonly found in countries such as The Czech Republic, Hungary, Germany and Austria. I wasn’t sure how this dish would turn out but the results were super tasty and filling. Venison is a really great meat because while it is very lean, it can still easily hold up to bold flavors such as the ones found in this recipe.

Venison Goulash

2 pounds venison, cut into chunks

12-14 carrot sticks

1 celery stalk, chopped

1 medium yellow onion, chopped

3 cloves garlic, minced

3 sage leaves, chopped

1 sprig rosemary, chopped,

1 sprig thyme, chopped

2/3 cup red wine

1/4 cup butter

5 slices of bacon, diced

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1 cup beef stock

5 medium potatoes, quartered

1/2 cup sour cream

1 tablespoon parsley, chopped

1 package of egg noodles

Chop your celery, onion, garlic, and herbs and set aside in a deep bowl.

Pour the wine over the vegetables. Add venison chunks, mix, cover and refrigerate for 1-2 hours.

Remove meat from marinade and pat dry with paper towels. Season with salt and pepper. Reserve marinade.

Melt butter over medium high heat in a deep skillet and sear the venison on both sides, a little less than one minute per side.

Remove meat from pan and set aside.

While skillet is still hot brown the bacon then add the flour. Stir until thickened.

Add in the remaining marinade and stir until mixture is thickened. Stir in cinnamon and cloves.

Chop potatoes.

Add potatoes, marinade/vegetable mixture and meat into slow cooker. Stir to incorporate. Pour beef stock over everything.

Cook on high for 4 hours or on low for 8 hours.

Cook the egg noodles 15 minutes before serving.

Stir in sour cream, garnish with fresh parsley and ENJOY!


2 thoughts on “Venison Goulash

  1. That looks so good that I might try to talk Chris into gving me a couple of pounds to try it. Did everyone like it? Did anyone think it tasted gamey?

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