Austrian Venison Goulash with Red Wine

Austria is known for its hearty, soul-warming dishes, and this stew is no exception.

Elevating the traditional recipe, this version pairs venison with the richness of red wine, creating a deep, flavorful broth that perfectly complements the tender meat.

Juniper berries and bay leaves add aromatic depth, while the slow simmer allows the flavors to meld together beautifully.

This dish is a perfect reflection of Austrian comfort food—robust, warming, and ideal for cold days.

Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes

Ingredients:

  • 2 lbs venison, cut into cubes
  • 3 tbsp vegetable oil
  • 2 large onions, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 3 cups beef broth
  • 2 bay leaves
  • 6 juniper berries, crushed
  • 1 tsp ground caraway seeds
  • 2 tbsp sweet paprika
  • 1 tbsp hot paprika (optional)
  • 2 large potatoes, cubed
  • 1 carrot, sliced
  • Salt and pepper to taste

Instructions:

  1. Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook until caramelized.
  2. Add garlic and venison. Brown the meat on all sides.
  3. Stir in tomato paste, then pour in red wine. Allow the wine to reduce by half.
  4. Add beef broth, bay leaves, juniper berries, caraway seeds, and paprika. Bring to a boil, then lower the heat and simmer for 2 hours.
  5. Add potatoes and carrots, and cook until tender, about 30 minutes more.
  6. Season with salt and pepper. Serve with crusty bread or dumplings.

Austrian Venison Goulash with Red Wine

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Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Servings: 0

Ingredients

  • 2 lbs venison, cut into cubes
  • 3 tbsp vegetable oil
  • 2 large onions, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 3 cups beef broth
  • 2 bay leaves
  • 6 juniper berries, crushed
  • 1 tsp ground caraway seeds
  • 2 tbsp sweet paprika
  • 1 tbsp hot paprika (optional)
  • 2 large potatoes, cubed
  • 1 carrot, sliced
  • Salt and pepper to taste

Instructions

  • Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook until caramelized.
  • Add garlic and venison. Brown the meat on all sides.
  • Stir in tomato paste, then pour in red wine. Allow the wine to reduce by half.
  • Add beef broth, bay leaves, juniper berries, caraway seeds, and paprika. Bring to a boil, then lower the heat and simmer for 2 hours.
  • Add potatoes and carrots, and cook until tender, about 30 minutes more.
  • Season with salt and pepper. Serve with crusty bread or dumpling

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