German Venison Goulash (Hirschgulasch)
Hirschgulasch Say it: HEERSH-goo-lahsh
Hirschgulasch is a robust German venison stew, especially enjoyed in autumn and winter and during hunting season. Cubes of venison are braised slowly with smoky bacon, onions, root vegetables, red wine and juniper until spoon-tender. The sauce is dark, glossy and gently tart from a little vinegar and lingonberry jam, with the resinous aroma of juniper. It is a hearty, celebratory dish traditionally served with spaetzle, boiled potatoes or red cabbage.
German Venison Goulash (Hirschgulasch)
Hirschgulasch
Pronounced HEERSH-goo-lahsh
- Serves
- 4
- Prep
- 25 min
- Cook
- 2 hr 45 min
- Total
- 3 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk, celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the goulash
To finish
Method
Pat the venison dry and season all over with the salt and pepper. Heat the oil in a heavy Dutch oven over medium-high heat and brown the meat in 3 batches, turning occasionally, until deeply browned on all sides, about 4–5 minutes per batch; transfer to a plate.
Add the bacon to the pot and cook over medium heat until the fat renders and the bacon is crisp, about 5 minutes. Add the onions, carrots and celery and cook, stirring often, until softened and lightly golden, 8–10 minutes.
Stir in the garlic, tomato paste, paprika, juniper berries and bay leaf and cook until fragrant, about 1 minute. Pour in the vinegar and red wine, scraping up the browned bits, and simmer for 2 minutes.
Return the venison and any juices to the pot, add the stock and bring to a bare simmer. Cover and cook very gently over low heat, or in a 325°F (160°C) oven, until the meat is fork-tender, 2 to 2½ hours.
Uncover and simmer for 15–20 minutes, until the sauce is glossy and coats the back of a spoon. Stir in the lingonberry jam, taste and adjust salt and pepper, and remove the bay leaf.
Stir a ladleful of hot sauce into the sour cream, then stir the mixture back into the pot off the heat; do not let it boil. Serve hot with spaetzle or boiled potatoes.
Regional variants
Some cooks add sliced mushrooms or a few dried plums to the braise, and in Austria the sauce is often finished with extra sour cream. In Germany it is served with spaetzle, bread dumplings or boiled potatoes depending on the region.
Cook's notes
- Brown the venison in small batches so it sears rather than steams; the dark crust gives the sauce its depth.
- Keep the braise at a bare simmer—boiling can make venison tough and stringy.
- The stew tastes even better the next day; reheat gently and add sour cream only after it is off the heat.
Serve with
Spaetzle, boiled potatoes or bread dumplings, with red cabbage or a crisp green salad.
Make ahead and storage
Cool, cover and refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently with a splash of stock and stir in sour cream after reheating.
