Venison Goulash with Wild Mushrooms

Venison Goulash with Wild Mushrooms

An exquisite goulash made from game meat. Venison in a new rendition – the king of forests and… tables.


  • Venison haunch – 500 g
  • Dried mushrooms – 1 handful
  • White onion – 1 piece
  • Garlic – 1 clove
  • Cranberry jam – 2 tablespoons
  • Cinnamon stick
  • Clarified butter
  • Flour – 1 tablespoon
  • Salt and pepper


  • Red wine – 150 ml
  • Dark soy sauce – 2 tablespoons
  • Oil – 4 tablespoons
  • Wine vinegar – 1 tablespoon
  • Dried bay leaves – 2 pieces
  • Juniper berries – a few grains
  • Whole allspice – 2 pieces
  • Whole cloves – a few pieces
  • Garlic – 2 cloves
  • Sweet paprika (ground) – 1 teaspoon
  • Hot paprika (ground) – 0.5 teaspoon


Step 1: Thoroughly wash and dry the venison haunch, then cut it into smaller pieces. In a bowl, combine wine, soy sauce, wine vinegar, and oil. Add spices and the venison pieces, mix thoroughly. Let the meat marinate for 2 days (stir the contents twice a day). The day before marinating, also soak the mushrooms.

Step 2: After this time, remove the meat from the marinade and fry it thoroughly in clarified butter. After a moment, add cranberry jam and a cinnamon stick. Then pour in the remaining marinade and water, and simmer over low heat for about 3 hours. After about an hour of cooking, add the cooked mushrooms along with the bay leaf and about 50 ml of the broth from their cooking. Also, add sautéed onion and garlic in butter to the goulash. Finally, thicken the mixture with a classic roux and season with salt and freshly ground pepper.

After such preparation, the venison was tender, soft, and crispy. This goulash is an incredible blend of flavors and aromas. It pairs perfectly with buckwheat groats or mashed potatoes and pickled cucumber. It’s really worth indulging in game meat from time to time.

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