Venison Goulash

Description of Venison Goulash

Deliciously lean, tender and nutritious meat. The deer live on vast pastures in New Zealand, where they have plenty of room to graze and drink from local streams. These pieces of goulash meat are ideal for the most delicious stews.


Box: Two portions, a total of 400 grams.


The most delicious flavour combinations with Venison Goulash

Delightfully tender when slow stewed with fresh herbs, garlic, onion and red wine. Serve with mashed potatoes or fragrant basmati rice.

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100% Venison


Nutritional values

Per 100 Gram.

Energy kcal


Energy kJ




Saturated fat










NOTE:  game may contain hail fragments

Preferably thaw one day in advance outside the packaging and in the refrigerator.

Heat the meat to 70°C at the core. Sear the meat in a hot pan and then allow to simmer for about 40 minutes.

Venison Goulash Stroganoff

4 Servings


  • 400g venison goulash
  • 6 tbsp of olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 heaped tsp of paprika powder
  • 300g chestnut mushrooms, thickly sliced
  • 2 tbsp of brandy
  • 125ml sour cream
  • 4 gherkins, coarsely chopped
  • juice of ½ lemon
  • 1 bunch parsley, chopped coarsely

Heat half the oil in a frying pan and fry the onion and garlic over medium heat until glazed. Scoop from the pan.

Stir the meat with paprika powder, salt and pepper. Pour the remaining oil in the pan and fry the meat over high heat to brown quickly.

Add the mushrooms and fry for another 2-3 minutes. Put the onion and garlic back into the pan and add the brandy.

Light (= flambé on a gas burner) and allow the alcohol to evaporate. First, make sure the extraction fan is OFF!

Stir in the sour cream and chopped gherkins. Remove the pan from the heat and season with salt, pepper and lemon juice.

Sprinkle with parsley and serve. Serve with rice.