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Venison stew with red wine and spices

Venison goulash with red wine and spices

Main dishes

A German game stew: pieces of venison, simmered with other game meats and red wine, along with vegetables and winter spices, and then finished with butter.

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Recipe from Schnobby, adapted by Recette de cuisine · · updated on

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Discover this slow-cooked beef stew recipe for an unparalleled flavor. Perfect for a family dinner.

Ingredients and directions

  • Prep time30 min
  • Cook time2 hr
  • Total2 hr 30 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$6.29 $1.57 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $0.41
  • $0.39
  • $1.72
  • $1.60
  • $1.10
  • $0.16
  • $0.03
  • $0.70
  • $0.18

Prices from US supermarkets for 6 of 9 ingredients; Belgian prices for the rest.

Directions

  1. Brown the meat on all sides in the clarified butter, a few pieces at a time.
  2. Remove it, then brown the chopped onions and vegetables in the remaining fat with the tomato paste. Transfer to a casserole dish.
  3. Moisten with the game stock and red wine, then add the spices. ≈ 3 min
  4. Add the meat, cover, and let it simmer for 1 to 2 hours, depending on the age of the animal.
  5. Pour remove the vegetables, strain the sauce and then return it to the meat. ≈ 3 min
  6. Combine the sauce with the melted butter, season with salt and pepper. ≈ 2 min

The bill

Venison goulash with red wine and spices

  • 2 onions$0.41
  • 1 carrot$0.39
  • One piece of celeriac$1.72
  • One leek$1.60
  • 250 ml of red wine$1.10
  • 1 tablespoon of tomato paste$0.16
  • salt and pepper$0.03
  • clarified butter or oil$0.70
  • 20 g of butter and 20g of flour (butter manié)$0.18

Total$6.29

that's $1.57 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of venison, cut into pieces, for goulash
  • 2 onions
  • 1 carrot
  • One piece of celeriac
  • One leek
  • 1 sprig of parsley
  • 300 ml of game stock
  • 250 ml of red wine
  • 1 tablespoon of tomato paste
  • 2 bay leaves
  • 3 juniper berries
  • 3 Scotch bonnet peppers from Jamaica
  • 3 cloves of allspice
  • Half a cinnamon stick
  • salt and pepper
  • clarified butter or oil
  • 20 g of butter and 20g of flour (butter manié)

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