Venison Goulash
This post contains affiliate links. Please read our disclosure policy.
This hearty venison goulash is a flavor-packed dish that’s as comforting as it is satisfying. With tender venison, fun spices, and fresh veggies, it’s perfect for cozy nights or feeding a crowd.

I have always loved my dutch oven goulash recipe, which is about as American as you can get, made with ground beef, cheese, and macaroni noodles. But I really wanted to try a more authentic recipe, and while this recipe is still not as traditional as it could get, I feel like it’s pretty close.
While traditionally, goulash is made with beef shank or chuck, this version uses venison. I found that cutting a venison roast into chunks produces a very similar result. The rest of the recipe stays true to the classic!
If you love goulash or are just looking to try something new, this recipe is perfect for you!
Table of Contents
Why You Will Love This Recipe
Perfect for Venison: A delicious way to put that venison to good use—perfect if you’re looking for a fresh take on this meat.
Rich Flavor: Bold, rich flavors with a unique cooking method that sets it apart.
Easy: Just a few simple to make this, and it’s even better the next day as leftovers!
Recipe Ingredients
- Lard: I love using lard in this recipe because it is traditionally used, and I always have plenty on hand. It gives the venison a great sear and adds a rich depth of flavor. If you don’t have lard, you can use another cooking fat, but I highly recommend sticking with it for authenticity.
- Yellow onions: Onions are a must in goulash. As they cook down, they bring a natural sweetness that balances the richness of the dish.
- Venison roast: You can also use stew meat, or any cut really, as we are going to give it plenty of time to cook down.
- Red bell peppers
- Garlic: No goulash is complete without garlic!
- Tomatoes
- Sweet paprika: This is the key spice in goulash and what gives it that deep red color.
- Sea salt
- Ground black pepper
- Crushed caraway seeds: A traditional ingredient in Hungarian-style goulash.
- Beef broth: Traditionally made with water, but trust me, it’s so much better this way! If you want to make your own, check out this oxtail broth recipe.
- Bay leaf
- Carrots
- Yellow potatoes
Variations
If you prefer to use a slow cooker, it’s easy to adapt this recipe! Follow the first three steps as usual: sauté the onions, brown the venison, and cook the peppers, tomatoes, and garlic. Then, transfer everything into your slow cooker. Add the spices and broth, then cook on low for about 3 hours. Once the time is up, add in the potatoes and carrots, and continue cooking until the vegetables are tender and easily pierced with a fork.
Venison Goulash Recipe
Step 1: Melt the lard in a Dutch oven over medium heat. Add the onions and sauté until soft, about 5–7 minutes.
Step 2: Add the venison and brown the meat, stirring occasionally. This should take about 7–10 minutes.
Step 3: Stir in the peppers, tomatoes, and garlic. Cook for about 5 minutes.
Step 4: Add the spices, then pour in the broth and drop in the bay leaf. Bring to a boil, then reduce to a simmer. Cover and let it simmer for one hour.
Step 5: After 45 minutes, add the potatoes and carrots. Continue simmering for another 45 minutes or until they are fork-tender. Remove the bay leaf and let it rest for 20 minutes. Top with fresh chopped parsley!
Recipe Tips
- Make sure you use a pot that is big enough or a Dutch oven. This fits perfectly in a six-quart dutch oven.
- After adding the carrots and potatoes, taste the goulash as it cooks and adjust the seasoning as needed. Just be careful—it’s hot, and you don’t want to burn your lips!
- Once cooked, let the goulash sit for 20-30 minutes before serving. This will give the flavors a chance to meld!
- Leave the liquid that forms while browning the meat with the onions. It’s going to become part of our broth, so don’t drain it!
- If serving with noodles, keep them separate and ladle the goulash over them when plating. Mixing them in the Dutch oven will cause the noodles to soak up too much broth, especially in leftovers.
Recipe FAQs
Traditionally, it’s made with beef, onions, lard, and spices. Most recipes will include peppers, tomatoes, carrots, and beef broth.
Most often, it’s served plain or with a slice of bread. (try my cast iron loaf bread) You can also find it served over egg noodles or even mashed potatoes.
Yes, ground venison can be used as a substitute for stew meat. It will result in a different texture, but the flavors will be very similar.
Yes, venison goulash can be prepared in advance. In fact, the flavors often improve after sitting for a day. Store it in the refrigerator and reheat thoroughly before serving.
We always love trying different authentic recipes, such as this stew peas with pigs tail or, my favorite, oxtail pho! And if soups are your thing, you have to try this Mexican corn soup! Its full of great flavors and is so easy to make!
Related Recipes
If you tried this Venison Goulash Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Venison Goulash
Equipment
- 6 qt dutch oven
Ingredients
- 4 tbsp lard
- 2 yellow onions peeled, quartered and chopped into chunks
- 1 1/2 pound venison roast or stew meat
- 2 red bell peppers corred, seeded and chunked
- 4 cloves garlic minced
- 2 tomatoes diced
- 2 tbsp sweet paprika
- 1 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp crushed caraway seeds
- 3 cups beef broth
- 1 bay leaf
- 2 large carrots peeled and cut into 2″ chunks
- 2 medium sized yellow potatoes diced
Instructions
- Melt the lard in a Dutch oven over medium heat. Add the onions and sauté until soft, about 5–7 minutes.
- Add the venison and brown the meat, stirring occasionally. This should take about 7–10 minutes.
- Stir in the peppers, tomatoes, and garlic. Cook for about 5 minutes.
- Add the spices, then slowly add your broth and the bay leaf. Bring to a boil, then reduce to a simmer. Cover and let it simmer for 1 hour.
- After 45 minutes, add the potatoes and carrots. Continue simmering for another 45 minutes or until they are fork-tender.
Notes
- Make sure you use a pot that is big enough or a Dutch oven. This fits perfectly in a six-quart dutch oven.
- After adding the carrots and potatoes, taste the goulash as it cooks and adjust the seasoning as needed. Just be careful—it’s hot, and you don’t want to burn your lips!
- Once cooked, let the goulash sit for 20-30 minutes before serving. This will give the flavors a chance to meld!
- Leave the liquid that forms while browning the meat with the onions. It’s going to become part of our broth, so don’t drain it!
- If serving with noodles, keep them separate and ladle the goulash over them when plating. Mixing them in the Dutch oven will cause the noodles to soak up too much broth, especially in leftovers.
I have to say, this is good, but it’s even better the next day.
I can’t wait to try this!