Tender Venison Goulash from the Cast Iron Pot
Game dishes are among the most popular braised dishes, especially in the colder months. Venison is an excellent choice: it is lean, aromatic, and develops a particularly intense flavor when slow-braised.
This venison goulash turns out perfectly in a Potjie or Dutch Oven. Slow simmering in the cast iron pot makes the meat wonderfully tender and develops a rich, deeply aromatic sauce.
Ingredients (approx. 4 servings)
800 g venison goulash
200 g bell peppers
150 g mushrooms
50 g spring onions
2 onions
3 tbsp tomato paste
2 sprigs rosemary
2 bay leaves
750 ml dry red wine
2 tsp paprika powder (sweet)
1 tsp freshly ground black pepper
1 tsp salt
1 tbsp clarified butter or oil for searing
Optional for refining
1–2 tbsp cream
Preparation
1. Marinate the meat
Place the venison goulash in a bowl with coarsely chopped onions, rosemary, and bay leaves.
Pour red wine over it so that the meat is well covered.
Cover and marinate for at least 8 hours or overnight in the refrigerator.
2. Prepare ingredients
The next day, remove the meat from the marinade and drain well.
Save the red wine – it will be used later for the sauce.
Cut bell peppers and mushrooms into pieces, and spring onions into rings.
3. Sear the meat
Preheat the Potjie or Dutch Oven over a fire or grill.
Add clarified butter or oil and sear the meat in batches until it is browned all over.
Season with salt, pepper, and paprika powder.
4. Roast vegetables
Add the onions from the marinade, as well as bell peppers, mushrooms, and spring onions to the meat.
Roast everything for a few minutes.
Add tomato paste and roast briefly.
5. Simmer goulash
Deglaze with the reserved red wine marinade.
Cover and gently simmer the goulash for about 1.5–2 hours until the meat is wonderfully tender.
Stir occasionally and add a little water or broth if necessary.
6. Finish the sauce
Finally, season the sauce to taste.
If you prefer a thicker sauce, you can mix a little flour with cold water and stir it in.
Optionally, add a splash of cream to round off the sauce.
Serving suggestions
Excellent accompaniments to venison goulash include:
- Bread dumplings
- Potato dumplings
- Spätzle
- Bacon-wrapped green beans or red cabbage
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