Traditional German Venison Goulash - Easy Festive Meal
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. German Venison Goulash is one of the most popular dishes served during the hunting season in Germany. This aromatic and tender meat is easy and quick to prepare, especially when cooking food for a larger party. It goes perfectly well with many side dishes and can be prepared beforehand. Recipe German Venison Goulash Especially in the autumn and wintertime, Germans enjoy different wild game dishes. One of the most popular is the Venison Goulash, served with Spätzle and lingonberry jam on the side. No ratings yet Prep Time 30 minutes Cook Time 2 hours 30 minutes Course Main Course Cuisine German Servings 4 people EQUIPMENT INGREDIENTS 3 tbsp vegetable oil clarified butter or lard1 kg venison rump, leg, shoulder or shank3 onions1 tbsp tomato puree200 ml red wine600 ml game fond or more, if you like gravies6 juniper berries3 cloves0,5 tsp thyme optional0,5 tsp peppercorns optional0,5 tsp sugar optionalsaltMondamin to thicken the sauce 3 tbsp vegetable oil clarified butter or lard 1 kg venison rump, leg, shoulder or shank 3 onions 1 tbsp tomato puree 200 ml red wine 600 ml game fond or more, if you like gravies 6 juniper berries 3 cloves 0,5 tsp thyme optional 0,5 tsp peppercorns optional 0,5 tsp sugar optional salt Mondamin to thicken the sauce INSTRUCTIONS Prep Cut the meat into bite-size chunks. Tap them dry with a paper towel.Chop the onions finely. Cut the meat into bite-size chunks. Tap them dry with a paper towel. Cut the meat into bite-size chunks. Tap them dry with a paper towel. Chop the onions finely. Chop the onions finely. Fry the ingredients Preheat the fat in the dutch oven.Fry the meat until brown. Be careful that you do not overcrowd the dutch oven. Take it out.Fry the onions on medium heat until translucent.Add the tomato puree and fry for 1 minute.Add wine and let the alcohol evaporate. That should take around 2-3 minutes.Add the meat back to the dutch oven. Pour game fond all over it.Add juniper berries, cloves, thyme, and peppercorns. Cover with a lid and simmer on low heat for 2 hours. Remove the lid and simmer for another 30 minutes or until tender. This will let the water evaporate, intensifying the gravy's flavour. Remove the juniper berries, cloves, and peppercorns. The goulash might turn bitter if you leave the juniper berries for too long. Season the dish with sugar, salt, and pepper.Thicken the sauce with Mondamin if needed. Preheat the fat in the dutch oven. Preheat the fat in the dutch oven. Fry the meat until brown. Be careful that you do not overcrowd the dutch oven. Take it out. Fry the meat until brown. Be careful that you do not overcrowd the dutch oven. Take it out. Fry the onions on medium heat until translucent. Fry the onions on medium heat until translucent. Add the tomato puree and fry for 1 minute. Add the tomato puree and fry for 1 minute. Add wine and let the alcohol evaporate. That should take around 2-3 minutes. Add wine and let the alcohol evaporate. That should take around 2-3 minutes. Add the meat back to the dutch oven. Pour game fond all over it. Add the meat back to the dutch oven. Pour game fond all over it. Add juniper berries, cloves, thyme, and peppercorns. Cover with a lid and simmer on low heat for 2 hours. Add juniper berries, cloves, thyme, and peppercorns. Cover with a lid and simmer on low heat for 2 hours. Remove the lid and simmer for another 30 minutes or until tender. This will let the water evaporate, intensifying the gravy's flavour. Remove the lid and simmer for another 30 minutes or until tender. This will let the water evaporate, intensifying the gravy's flavour. Remove the juniper berries, cloves, and peppercorns. The goulash might turn bitter if you leave the juniper berries for too long. Remove the juniper berries, cloves, and peppercorns. The goulash might turn bitter if you leave the juniper berries for too long. Season the dish with sugar, salt, and pepper. Season the dish with sugar, salt, and pepper. Thicken the sauce with Mondamin if needed. Thicken the sauce with Mondamin if needed. VIDEO NOTES Keep the Goulash for up to 3 days in the refrigerator or freeze it for up to 6 months. What is Venison Goulash? Venison goulash is very similar to beef goulash, but we use wild game in the same way as beef. Also, the spices used in the goulash are different. German Venison Goulash is usually seasoned with juniper berries and cloves. How to make German Venison Goulash? German venison is surprisingly easy and quick to make. With just a few simple steps, you can make a delicious Game Goulash in no time: Cut the meat into bite-size chunks.Chop the onion. Searing the meat is the most crucial step, as it brings plenty of flavour to the dish and develops a crispy, brown crust. For searing, use a Dutch oven and make sure that you leave space between the pieces of meat. This way, the meat will sear and not cook. For the best result, leave the pieces of meat to sear for a few minutes without interrupting.Simmer the onions with tomato puree and wine. This will make the tomato paste and onions more aromatic.Add the wild game fond and let it simmer for 2 hours until the meat is tender. To make the gravy more flavourful, simmer the German venison Goulash without a lid for 20-30 minutes so the sauce thickens. Cut the meat into bite-size chunks. Chop the onion. Searing the meat is the most crucial step, as it brings plenty of flavour to the dish and develops a crispy, brown crust. For searing, use a Dutch oven and make sure that you leave space between the pieces of meat. This way, the meat will sear and not cook. For the best result, leave the pieces of meat to sear for a few minutes without interrupting. Simmer the onions with tomato puree and wine. This will make the tomato paste and onions more aromatic. Add the wild game fond and let it simmer for 2 hours until the meat is tender. To make the gravy more flavourful, simmer the German venison Goulash without a lid for 20-30 minutes so the sauce thickens. What spices should be used for German Venison Goulash? For my venison goulash, I love using juniper berries and cloves.Juniper berries bring a pungent, piney flavour to the dish and cloves a slight sweetness. What meat should you choose for German Venison Goulash? I recommend choosing a rump, leg, shoulder or shank for German Venison Goulash. Those cuts are perfect for braising and slow cooking. How to serve German Venison Goulash? German Venison Goulash can be served with various side dishes, allowing you to get creative with your meal. The only thing obligatory is to serve this strong meat with something sweet. Here, I would recommend using: Lingonberries: The intense taste of the venison goes well with the sweet and tart berries. Pear – you can also use pear halves from the can for extra sweetness. How to serve German Venison Goulash? German Hazelnut SpätzleGerman SpätzleGerman Potato DumplingsGerman CroquettsGerman Mashed PotatoesGerman NoodlesGerman Red CabbageSteamed Broccoli with Almond ButterGerman Side SaladGreen Beans with BaconBrussel Sprouts German Hazelnut Spätzle German Spätzle German Potato Dumplings German Croquetts German Mashed Potatoes German Noodles German Red Cabbage Steamed Broccoli with Almond Butter German Side Salad Green Beans with Bacon Brussel Sprouts Tools that might come in handy Storage & Reheating German Venison Goulash can be stored in the refrigerator for up to 3 days and in the freezer for up to 3 months. Related Recipes In my Kitchen