Venison Goulash with Buckwheat

Venison Goulash with Buckwheat

Exceptional meat requires proper treatment. See how to cook an unforgettable venison goulash.


  • Bay leaves – 2 pieces
  • Allspice – 3 pieces
  • Onions – 4 pieces
  • Black pepper – a pinch
  • Vegetable broth – 0.5 l
  • Garlic cloves – 4 pieces
  • Light beer – 500 ml
  • Venison goulash – 1 kg
  • Parsley – 5 g
  • Rapeseed oil – 2 tablespoons
  • Sweet paprika – 1 teaspoon
  • Mushrooms – 800 g
  • Salt – a pinch


Crush (preferably in a mortar) the black pepper and allspice. In a pot or a deep frying pan, heat up the oil, sauté the onions cut into medium cubes, and after a while, add the chopped garlic. Once the vegetables soften slightly, add the sliced meat cut into small strips and sauté for 2-3 minutes. To the sautéed meat, add the beer, crushed spices, bay leaves, paprika. Simmer for a while, stirring. Then add some of the broth and the sliced mushrooms. Simmer covered over low heat for about 2 hours. If the liquid evaporates, add more broth. If the meat is tender, check if it needs to be seasoned with salt or pepper. Cook the buckwheat according to the instructions on the package.

Serving: Finely chop a bunch of parsley. Serve the goulash best with buckwheat, generously sprinkled with parsley.

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