Venison Goulash

Venison Goulash

Here’s a simple recipe for venison goulash. The meat is stewed with red wine and mushrooms. Serve venison goulash with potatoes, buckwheat, or fresh wheat bread. It’s an incredibly aromatic and delicious dinner dish.


  • Venison meat – 500 grams
  • Carrots – 2 pieces
  • Mushrooms – 8 pieces
  • Fine iodized sea salt – to taste
  • Ground black pepper – to taste
  • Whole juniper berries – 5-6 pieces
  • Red wine – 100 milliliters
  • Butter – 2 tablespoons
  • Onions – 2 pieces
  • Dried rosemary – 1/2 teaspoon
  • Vegetable broth – 500-600 milliliters


  1. Cut the venison meat into small strips. Put them in heated oil and fry.
  2. Dice the onions and add them to the meat, continue frying.
  3. After a while, add the sliced mushrooms. Once the meat is browned, add diced carrots and pour in the wine.
  4. Add a few juniper berries and some rosemary. Wait until the wine evaporates. Then pour in the vegetable broth (or water) and simmer until the meat is tender.
  5. Finally, add a piece of butter to make the sauce velvety. Season with salt and pepper.

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