Slow-Cooked Venison Goulash

“Infused with the finest smoky flavours, this hearty venison goulash is good for the soul. And what’s the secret? The tenderness of the meat - leave to stew for a meat that melts in your mouth. Tastes even better the next day!”


• 1kg venison, diced
• 1 large onion, diced
• 4 garlic cloves, finely chopped
• 3 fresh red chillies, finely chopped
• 3 red bell peppers, peeled and diced
• 3 tsp sweet smoked paprika
• 2 tsp hot smoked paprika
• 1-2 tbsp goulash paste
• 1 tbsp tomato puree
• 2 tsp garlic powder
• 500ml beef stock
• Sunflower oil
• Butter
• Salt and pepper


Prepare the plain flour in a large bowl and season with salt and pepper, plus the paprika and garlic powders.
Heat a large non-stick pan with a couple of tablespoons of oil.
Toss the diced meat in the seasoned flour until coated. Shake off the excess and start to sear in batches, until golden brown. Take your time - this part is very important!
Transfer meat into a casserole dish.
Add butter and onions to the same pan and sauté until translucent. Then add the garlic, bell peppers and goulash paste, followed by the tomato puree, and cook for approximately 2 minutes.
Add the beef stock to deglaze all the flavour from the meat and vegetables.
Pour the sauce over the meat and mix well. Season, adding extra chillies and paprika if you prefer a spicier flavour. Make sure you have enough liquid to cover the meat.
Place a cut of parchment paper over the dish, before putting the lid on top.
Cook in the oven at 130°C for approximately 2 hours or until the meat is deliciously tender.

Best served with

Mashed potatoes, a dash of sour cream and green veggies!