Venison Goulash Recipes

HUNGARIAN VENISON GOULASH OR PöRKöLT

Steps:

• Heat the lard or bacon fat over medium-high heat in a large Dutch oven or stewpot and brown the venison in batches. Salt the venison as it cooks. It will take 20 minutes or so for all the meat to brown. Remove the venison as it browns and set aside.
• Add all the onions and caraway seeds and turn the heat to medium. Sauté the onions, stirring often, until they are browned. This will take a solid 30 minutes if you do it right. I cover the pot about halfway in. Add the venison back, then all the other ingredients. Mix well and bring to a simmer. Cover and cook over low heat for 2 hours, or until the meat wants to fall apart.
• When the meat is ready, make the nokedli dumplings by mixing all the ingredients in a bowl until you have a thick batter. Get a large pot of water boiling and add enough salt to make it salty. Push the batter through a colander with large holes or a spaetzli maker into the boiling water. Boil the nokedli dumplings until they float, then 1 minute more. Drain and set aside.
• Use a pair of forks or a potato masher to shred the meat in the pot. Add salt if needed. Serve the goulash alongside the dumplings with some sour cream at the table to mix in.

VENISON GOULASH RECIPE

Steps:

• Boil the elbow macaroni, drain, then set aside.
• While the macaroni is cooking, add the olive oil to a large skillet and heat over medium-high heat. Add the ground venison, minced garlic, and chopped onion, and cook until done. There shouldn't be any excess grease to drain.
• Add the remaining ingredients, except the cheese, including the cooked macaroni, to the skillet.
• Stir to combine; bring to a boil then reduce to low. Cover and simmer on low for 10-15 minutes, or until the mushrooms are softened.
• Remove the lid, add the shredded cheese, stir to combine, and serve immediately.

VENISON GOULASH

Steps:

• Cover the meat in the flour.
• Melt the fat in a skillet, add the onion and garlic and cook until onions are clear.
• Add the meat and brown well.
• Add all the remaining ingredients.
• Stir well, cover and simmer gently stirring occasionally until the meat is tender (about two to three hours) Add water if liquid reduces too much, there are ought be a half cm of liquid over the meat.
• Taste and add salt if necessary. Serve hot.

GROUND BEEF/VENISON GOULASH

Steps:

• In a large pot, heat water to a boil.
• While waiting for the water to boil, in a medium to large sized skillet, heat olive oil on medium high heat; add onion, green pepper, minced garlic, and crushed red pepper and cook until onion is transparent.
• Add ground beef, salt and pepper, and cook mixture on medium high heat until no pink is showing in the meat; drain.
• Return the mixture to the skillet, add tomato sauce, and simmer.
• Cook macaroni according to directions on box then drain and rinse.
• Add macaroni to ground beef mixture and serve.

GERMAN VENISON GOULASH

Steps:

• Peel and chop the garlic, add caraway seeds, mince together and set aside.
• In a Dutch oven over medium heat melt 2 Tbsp. bacon fat, add onions and a pinch of salt and cook, stirring frequently, until onions are golden brown, about 20 minutes.
• Add garlic mixture, marjoram, tomato paste and both paprikas and cook for several minutes, stirring frequently, until paste begins to brown lightly.
• Stir in meat, wine, Worcestershire, vinegar, molasses, beef stock, roasted peppers and bay leaves.
• Bring to a boil, reduce heat to a simmer, cover and cook, stirring occasionally for 1 hour. Remove lid and continue cooking for another 30-45 minutes until meat is very tender and sauce is slightly thickened. Taste and adjust seasonings with salt and pepper.
• Serve in soup bowls garnished with a dollop of sour cream, toasted caraway seeds and chopped fresh parsley. A small amount of horseradish can be added to the sour cream for a more robust topping.

VENISON GOULASH

Steps:

• In a 5-quart pan, heat enough oil to coat the bottom over medium-high heat. When the oil begins to shimmer, add ground venison to brown, breaking up large pieces with a wooden spoon. Season with a pinch of salt.
• Add onion, bay leaf, and a pinch of salt. Cook for 5 minutes, or until the onion becomes translucent, stirring occasionally. Add minced garlic and tomato paste and stir for 30 seconds.
• Stir in remaining ingredients (except the seasoned salt and cheddar cheese). Bring to a simmer and cover. Cook for 25 minutes on low or until the macaroni becomes tender and the liquid is absorbed. Stir occasionally and make sure you have enough liquid for the pasta to cook, adding more stock/water as needed. If the goulash is too loose in the end, allow to cook partially uncovered for a few minutes.
• Remove goulash from heat and season with seasoned salt and pepper. Stir in shredded cheese. Serve with extra cheese sprinkled on top.