Venison goulash with sour cream sauce: enjoyment from a pot

Updated: 07/11/2022 – 12:27

Dear play kitchen
Pleasure in a pot: venison goulash with sour cream sauce

Delicate Brussels sprouts or mashed potatoes go well with venison goulash with sour cream.  That will be sweet!

Photo: Shutterstock / stockcreations

Delicate Brussels sprouts or mashed potatoes go well with venison goulash with sour cream. That will be sweet!

If it’s cold, stews are loyal friends, as well as our venison goulash with sour cream. Fans of lean venison will get their money’s worth.

Ingredients for 4 people:

  • 2 red onions
  • 5 juniper berries
  • 2 sprigs of thyme
  • 2 branches marjoram
  • 1 carrot
  • 200 ml beef stock (or: vegetable stock)
  • 700 g venison
  • Salt Pepper, milled black
  • 3 tablespoons clarified butter
  • 150 ml red wine
  • 1 tablespoon of currant jelly
  • Sour cream, as needed
  • 2 tablespoons of butter
  • Salt pepper

Preparation time:

  • 20 minutes (plus 60 minutes cooking time)

And it’s done like this:

  1. Peel the onion and cut into thin slices. Lightly crush the juniper berries in a mortar or with a flat knife. Take marjoram and thyme leaves. Peel and slice the carrot. Heat the beef broth in a small saucepan.
  2. Cut the venison into 4cm pieces and season generously with salt and pepper. In a large, heavy saucepan, also with a lid, heat the clarified butter and brown the meat in batches on all sides over medium heat. Deglaze with red wine. Place the onions, juniper, carrots and herb leaves in the pot. Pour in the hot beef stock and cook over medium heat with the lid closed for 50-60 minutes until tender.
  3. Then add sour cream and currant jelly to the goulash, stir, season with pepper and salt and leave for a few minutes. Then the tender goulash is ready.

A goulash takes no work, warms us from the inside, tastes great and can be combined endlessly. This also applies to our venison goulash with sour milk sauce. The usual venison suspects go into the pot: juniper berries, red wine, thyme and of course sour cream. It gives a lot of creaminess.

If you like to eat, venison is always a good choice. The animals are not given hormones, antibiotics or artificial feed supplements. More natural, or more organic, is not possible. And long transport routes are also eliminated. So sharpen your kitchen knives and try these recipes after venison goulash with sour cream:

Stews are the classics of home cooking. And if the homemade goulash is with game, the whole family gets together. You sit around a table and enjoy being together and very special food. In our gallery we have collected many recipes from delicious home cooking. Click and get inspired for your next family dinner:

Like many things in life, priorities change. In our video, we present classic German home cooking that no one would eat today:

And how are you? Would you join today too? You can find even more facts, suggestions, tips and recipes on the home cooking topic page. So now enjoy the venison goulash with sour cream sauce. Maybe you want to invite a few more friends?


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