Venison goulash

Venison Goulash in a pot with 2 individual servings next to it.
We love a hearty goulash on a cold night. It’s the ultimate comfort food, made even more delicious by using venison and bacon.

Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine Hungarian
Servings 5 people


Serve with


  • In a large pot or nonstick wok over high heat add 1 tablespoon of oil. Add half the venison and sear until brown all over, about 3 minutes. Remove venison with a slotted spoon. Add the remaining oil and venison and repeat, then remove with a slotted spoon.
  • Turn the heat down to medium, add bacon and onions, and saute for 5 minutes. Add garlic, smoked paprika and tomato paste and fry for a further minute, stirring so it doesn’t stick to the bottom.
  • Return the venison to the pot, add remaining ingredients and gentle simmer for 90 minutes, until the venison is fork tender. (Alternatively transfer stew to a crockpot.) Discard bay leaves then season with salt and pepper.
  • Ladle into bowls with sour cream and fresh parsley.
Keyword gluten free
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Stews like this goulash are always a family favourite and comfort food in most cultures. After Hungary, travel to Brazil with the classic feijoada.

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