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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.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Servings: 4 people
Course: Main Course
Cuisine: German

Ingredients

  • 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
    Cup of Yum
  1. Cut the meat into bite-size chunks. Tap them dry with a paper towel.
  2. Chop the onions finely.
Fry the ingredients
  1. Preheat the fat in the dutch oven.
  2. Fry the meat until brown. Be careful that you do not overcrowd the dutch oven. Take it out.
  3. Fry the onions on medium heat until translucent.
  4. Add the tomato puree and fry for 1 minute.
  5. Add wine and let the alcohol evaporate. That should take around 2-3 minutes.
  6. Add the meat back to the dutch oven. Pour game fond all over it.
  7. Add juniper berries, cloves, thyme, and peppercorns. Cover with a lid and simmer on low heat for 2 hours.
  8. Remove the lid and simmer for another 30 minutes or until tender. This will let the water evaporate, intensifying the gravy's flavour.
  9. Remove the juniper berries, cloves, and peppercorns. The goulash might turn bitter if you leave the juniper berries for too long.
  10. Season the dish with sugar, salt, and pepper.
  11. Thicken the sauce with Mondamin if needed.

Notes

  • Keep the Goulash for up to 3 days in the refrigerator or freeze it for up to 6 months.