German Venison Goulash - The Easiest Make-ahead Christmas Dinner for Big Crowd

venison

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef is more accessible and pork is often less expensive.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine maintains flavor while reducing alcohol content.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lighter and can be made easily.

juniper berries

🥗Healthier: rosemary

💰Cheaper: dried herbs

Rosemary offers a similar aromatic profile.

Cut the meat into bite-size chunks. Tap them dry with a paper towel.

Chop the onions finely.

Preheat the fat in the dutch oven.

Fry the meat until brown. Be careful that you do not overcrowd the dutch oven. Take it out.

Fry the onions on medium heat until translucent.

Add the tomato puree and fry for 1 minute.

Add wine and let the alcohol evaporate. That should take around 2-3 minutes.

Add the meat back to the dutch oven. Pour game fond all over it.

Add juniper berries, cloves, thyme, and peppercorns. Cover with a lid and simmer on low heat for 2 hours.

Remove the lid and simmer for another 30 minutes or until tender. This will let the water evaporate, intensifying the gravy's flavour.

Remove the juniper berries, cloves, and peppercorns. The goulash might turn bitter if you leave the juniper berries for too long.

Season the dish with sugar, salt, and pepper.

Thicken the sauce with Mondamin if needed.

Cooking Techniques

Equipment Needed

Spice Level: