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Hirschgulasch

This authentic Hirschgulasch recipe features deep, rich flavors and tender venison, perfect for cozy dinners and family gatherings.
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Prep Time 12 hours
Cook Time 2 hours 30 minutes
Total Time 14 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs venison Consider using pasture-raised or locally sourced meat.
  • 2 cups red wine Use high-quality wine for better flavor.
  • 2 pieces onions
  • 2 pieces carrots
  • 2 stalks celery
  • 2 cups stock (vegetable or chicken) Using homemade stock enhances flavor.
  • 2 tbsp tomato paste
  • 6 pieces juniper berries
  • 2 pieces bay leaves
  • 2-3 pieces whole allspice berries (optional)
  • 2 tbsp butter Can be swapped for olive oil for a lighter version.
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Marinate the venison by combining the red wine, chopped onions, carrots, celery, and spices in a large bowl.
  2. Allow the mixture to marinate in the refrigerator for at least 12 hours.
  3. Remove the venison from the mixture and pat it dry with paper towels.
Cooking
  1. In a large pot, melt the butter over medium-high heat.
  2. Add the venison pieces in batches and sear them until deep brown on all sides.
  3. Stir in the marinated onions and vegetables, cooking until soft (about 5 minutes).
  4. Pour in the marinade and scrape the bottom of the pot to release flavorful bits.
  5. Add the stock, bay leaves, and juniper berries, then bring to a gentle simmer.
  6. Lower the heat and let the Hirschgulasch simmer for about 2 to 2.5 hours until the venison is tender.
  7. If needed, let the sauce reduce further and season with salt and pepper before serving.

Notes

Serve Hirschgulasch over creamy mashed potatoes or with fluffy spaetzle. This dish is perfect for winter gatherings. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.