Venison (Roe Deer) Goulash…


I wanted to make this dish again for a long time. However it is not ordinary dish that you will do after you get back from work. You need time for this and, most importantly, you need quality roe deer meat and planning ahead.

This time I made this dish on Easter for my family. Day before I made brine for tenderizing the meat. Meat was resting in the brine overnight. If you have young roe deer’s meat, 12 hours will be enough. If you have older meat then even 2-3 days before you can make the brine and leave meat in it to tenderize.

After 12 hourse of soaking in brine it is time to start preparation for goulash. First of all separate meat, vegetables and brine. Now we can start preparing this delicious dish. For this dish I made detailed instructions and recipe video so that you can make it perfect, every time. Enjoy.



6 servings

Prep time

Day before

Cooking time

120 minutes


820 kcal


  • 11oz (300g) of carrots

  • 5.3oz (150g) of celery root

  • 5.3oz (150g) of parsley root

  • 2 medium size onions

  • 3 cloves of garlic

  • 0.7oz (20g) of salt

  • 1 tsp of grain pepper

  • rosemary branch

  • 3 bay leaves

  • 100mL of aceto balsamico

  • 2L of water

  • MEAT
  • 3.3 lb (1.5 kg) of Roe Deer meat (leg or shank)

  • 150 mL of sunflower oil

  • 1.1 lb of diced onions (500g)

  • 3 cloves of garlic, diced

  • 1 tsp of salt

  • 2 bay leaves

  • 100g of tomatoe, diced (or pelati from can)

  • 1 tbsp of sweet paprika powder

  • 1 tsp of thyme and rosemary, dried

  • chilly powder, by taste

  • 1oz of plum jam

  • 200mL of white wine


  • To tenderize roe deer meat you should prepare brine and leave the meat at least 12 hours in it and refrigerate.
    Clean and peal carrots, celery root, parsley root, onions, and garlic. Chop it on larger pieces and place in the pot. Add salt, pepper in grain, rosemary branch, bay leaves, aceto balsamico and water.
  • Place the pot on the stove, when water boils cook for 10 minutes and then set it aside to completely cool of. Prepare the meat.
  • Cut roe deer meat on similar size pieces. I cut them into 1×1 inch cubes. You can cut it in larger pieces.
  • After brine is completely cooled off, place the meat in it and leave it in refrigerator for at least 12 hours. If you have meat of older deer or other venison meat, then you can leave it even for 2-3 days in brine to tenderize completely.
  • After 12 hours in refrigerator, separate meat, vegetables and brine. Brine leave for later.
  • Peel and dice 1.1 lb of onion and 3 cloves of garlic. Add 150mL of sunflower oil in the pot where you will make goulash. Saute onions and garlic for about 10 minutes, be careful not to burn it.
  • Add roe deer meat and simmer for 15 minutes.
  • Add 1/3 of brine, 2 bay leaves and some dry rosemary and thyme. Cook for 30 minutes. SHAKE, DO NOT STIR.
  • After 30 minutes add 100g of chopped tomatoes (or pelati), 1 tbsp of sweet ground paprika, pinch of chilly powder (by taste) and 1 oz of plum jam.
  • Add rest of the brine and cook for 60 minutes or until sauce is reduced. Shake it from time to time, do not stir it.
  • After 60 minutes add 200mL of white wine and cook for another 5 minutes.
  • Serve it with gnocchi or favorite pasta and with fresh seasonal salad.


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