We love a hearty goulash on a cold night. It’s the ultimate comfort food, made even more delicious by using venison and bacon.

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Venison Goulash Recipe
Yields1 Serving
Prep Time5 minsCook Time1 hr 40 minsTotal Time1 hr 45 mins
 2 tbsp extra virgin avocado oil
 500 g stew meat, cut into chunks
 125 g thin sliced streaky bacon, diced
 2 onions, diced
 3 garlic cloves, diced
 1 tbsp smoked paprika
 2 tbsp tomato paste
 1 red capscium, chopped
 2 cans chopped tomatoes
 1 cup hot stock (vegetable or beef)
 3 bay leaves
 Salt and pepper
Serve with:
 ½ cup parsley, chopped
 ½ cup sour cream
 Sourdough bread or cooked potatoes
1

In a large pot or nonstick wok over high heat add 1 tablespoon of oil. Add half the venison and sear until brown all over, about 3 minutes. Remove venison with a slotted spoon. Add the remaining oil and venison and repeat, then remove with a slotted spoon.

2

Turn the heat down to medium, add bacon and onions, and saute for 5 minutes. Add garlic, smoked paprika and tomato paste and fry for a further minute, stirring so it doesn’t stick to the bottom.

3

Return the venison to the pot, add remaining ingredients and gentle simmer for 90 minutes, until the venison is fork tender. (Alternatively transfer stew to a crockpot.) Discard bay leaves then season with salt and pepper.

4

Ladle into bowls with sour cream and fresh parsley.

Ingredients

 2 tbsp extra virgin avocado oil
 500 g stew meat, cut into chunks
 125 g thin sliced streaky bacon, diced
 2 onions, diced
 3 garlic cloves, diced
 1 tbsp smoked paprika
 2 tbsp tomato paste
 1 red capscium, chopped
 2 cans chopped tomatoes
 1 cup hot stock (vegetable or beef)
 3 bay leaves
 Salt and pepper
Serve with:
 ½ cup parsley, chopped
 ½ cup sour cream
 Sourdough bread or cooked potatoes

Directions

1

In a large pot or nonstick wok over high heat add 1 tablespoon of oil. Add half the venison and sear until brown all over, about 3 minutes. Remove venison with a slotted spoon. Add the remaining oil and venison and repeat, then remove with a slotted spoon.

2

Turn the heat down to medium, add bacon and onions, and saute for 5 minutes. Add garlic, smoked paprika and tomato paste and fry for a further minute, stirring so it doesn’t stick to the bottom.

3

Return the venison to the pot, add remaining ingredients and gentle simmer for 90 minutes, until the venison is fork tender. (Alternatively transfer stew to a crockpot.) Discard bay leaves then season with salt and pepper.

4

Ladle into bowls with sour cream and fresh parsley.

Venison Goulash