I don’t have much experience with venison, but everything is worth trying. So I decided to try to prepare deer stew with a forest mushroom accent. The taste effect exceeded my expectations, the goulash is really delicious, the deer meat melts in the mouth, tastes like beef and I will definitely prepare other venison dishes 🙂


750 g deer meat for goulash, diced
200 g smoked bacon, cubed
1 carrot, cubed
1 parsley,cubed
a piece of celery cut into cubes
2 garlic cloves, minced
1 tablespoon of marjoram
2 bay leaves
3 grains of allspice
1 teaspoon of sweet red pepper powder
½ teaspoon smoked paprika powder
20 g dried boletus (or just edible forest mushrooms)
500 ml dark hot beer (must be warmed up)
1 bell pepper, diced
1 ½ tablespoons of butter
1 tablespoon of flour
oil for frying
salt and pepper to taste


Heat a little oil in the pot in which you will prepare the goulash. Add bacon and fry until golden. Add carrots, celery, parsley and garlic. Simmer together over low heat for about 7 minutes. Add the mushroom, marjoram, bay leaves, allspice, sweet paprika and smoked paprika, mix everything and fry for a while. During this time, fry the deer meat in batches in a separate pan and add to the pot. Top up with hot beer. Simmer over low heat, covered, for an hour or until the meat is tender. After this time, fry the peppers and add to the stew. Simmer the whole thing for another 20 minutes. In the same pan, melt the butter. Add the flour and fry to make a roux. Add the roux to the stew and mix thoroughly. Season with salt and pepper to taste. Serve the goulash with potatoes, groats or your favorite additions 🙂


allspice, bacon, bay leaf, beer, bell pepper, boletus, butter, carrot, celery, deer, flour, garlic, goulash, marjoram, mushrooms, oil, onion, paprika, parsley, pepper, salt, venison

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