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:
- 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 dumplings.

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