Venison Goulash with Vegetables, Herbs, and Spicy Sauce Recipe
Indulge in the exquisite taste of Venison Goulash with Vegetables, Herbs, and Spicy Sauce. This gourmet delight combines tender, slow-cooked venison with a medley of seasonal vegetables and a rich blend of herbs, delivering a unique culinary experience. The dish is finished with a bold, spicy sauce that adds a tantalising kick to each mouthful. Perfect for special occasions, this goulash is an excellent choice for food connoisseurs who appreciate high-quality ingredients and sophisticated flavours. Whether hosting a dinner party or celebrating a significant event, our Venison Goulash promises to impress.
Ingredients
- 600 g venison, diced
- 2 tbsp tablespoons olive oil
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 2 red peppers, deseeded and chopped
- 2 carrots, peeled and sliced
- 1 400g chopped tomatoes
- 300 ml beef stock
- 1 tablespoon tomato purée
- 2 tsp teaspoons smoked paprika
- 1 tsp teaspoon sweet paprika
- 1 tsp teaspoon ground cumin
- 1 tsp teaspoon dried thyme
- 1 bay leaf
- 1/2 tsp cayenne pepper (optional, adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, finely chopped (to garnish)
- 1 tsp tsp caraway seeds
Instructions
Prepare the Meat
- Heat 1 tablespoon of olive oil in a large, heavy-based pan over medium-high heat. Add the diced venison and cook in batches until browned on all sides. Remove the meat and set aside.
Sauté Vegetables
- Reducethe heat to medium and add the remaining tablespoon of olive oil to the pan.Stir in the onions, garlic, red peppers, and carrots. Cook gently for 8-10minutes until the vegetables begin to soften.
Build the Flavours
- Add the smoked paprika, sweet paprika, and ground cumin to the vegetables, stirring well to coat. Cook for an additional 1-2 minutes until aromatic.
Simmer the Goulash
- Return the browned venison to the pan. Stir in the tomato purée, chopped tomatoes, beef stock, dried thyme, bay leaf, caraway seeds and red chilli (if using). Season with salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid and let it simmer for 1.5 to 2 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
Adjust the Seasoning
- Taste the goulash and adjust the seasoning as needed with additional salt, black pepper, or a cayenne pepper if desired.
Serve and Garnish
- Remove the bay leaf before serving. Spoon the venison goulash into bowls and sprinkle with fresh parsley. Serve hot with crusty bread, rice, or mashed potatoes.
