Skip to main content Skip to main content

Venison Goulash Recipe

This Venison Goulash Recipe is an easy, one-pot classic dish everyone will love

Venison Goulash Recipe
For a fresh twist and a surefire success on date night, give this venison goulash recipe a try. You won't be disappointed, and hopefully neither will your date.
Print Recipe

Traditionally a Hungarian dish, goulash is a hearty classic.

Serves: 6
Prep time: 10 minutes
Cook time: 4 hours

Ingredients:

  • 2-pound venison leg, cut into 2-inch chunks
  • 1 tablespoon white wine vinegar
  • ¼ pound smoked bacon, finely chopped
  • 1 large yellow onion, finely chopped
  • 1 ½ tablespoon hot paprika, preferably Hungarian
  • ¼ teaspoon dried ground thyme
  • ¼ teaspoon dry mustard
  • 4 whole allspice berries
  • 4 juniper berries
  • 2 cloves garlic, finely chopped
  • 1 small tomato, cored and chopped
  • ½ green bell pepper, cored, seeded and finely chopped
  • 1 cup red wine, preferably Merlot
  • Salt
  • 6 medium Yukon gold potatoes (about 2 pounds), peeled and cut into wedges (lengthwise)
  • ¼ cup butter, cubed
  • 2 teaspoons chopped flat-leaf parsley
  • Freshly ground black pepper
  • 6-8 slices crusty white bread

Directions:


  1. Put venison and vinegar into a bowl; cover with boiling water.
  2. Put bacon into a large pot over medium heat; cook until crisp, 6-8 minutes. Add onions and cook until softened, 6-8 minutes.
  3. Drain venison; add to onions. Increase heat to medium-high and cook until just browned, 8-10 minutes. Stir in 1 cup water, paprika, thyme, mustard, allspice, juniper, garlic, tomatoes, and peppers; reduce heat to medium-low.
  4. Simmer, covered, until venison is just tender, about 2 hours.
  5. Uncover pot, add wine and salt to taste. Cook until venison is very tender and liquid has thickened, about 1 ½ hours more.
  6. Put potatoes into a pot; cover with salted water and bring to a boil. Reduce heat to medium-low; simmer until soft, 10-12 minutes. Drain potatoes and toss in a bowl with butter and parsley. Add salt and pepper to taste.
  7. Serve venison goulash with potatoes and bread.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Popular Videos

Deer Factory: Northern Climate Warm-Season Food Plots

Deer Factory: Northern Climate Warm-Season Food Plots

Dr. James Kroll and Pat Hogan discuss warm-season food plots on this deer factory in Minnesota.

Deer Dog: Puppies & Recall

Deer Dog: Puppies & Recall

Jeremy Moore talks about the issues surrounding recall when it comes to puppy training.

Fundamentals of the Bow Selection

Fundamentals of the Bow Selection

On this edition of "On Target," Pat Hogan highlights the importance of applying the fundamentals of the draw cycle when it comes to the bow you select.

See All Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the North American Whitetail App

Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top North American Whitetail stories delivered right to your inbox.

Phone Icon

Get Digital Access.

All North American Whitetail subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now