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Venison Goulash

with Bacon and Cranberries

Prep Time 20 minutes
Cook Time 1 hour
Serves 4
venison goulash stew image


  • 500g Diced Venison
  • 1 tbsp olive oil
  • 2 onions, diced
  • 2 garlic cloves, crushed
  • 1 tsp ground paprika
  • 1 tsp dried thyme
  • 1 tbsp freshly ground black pepper
  • 2 rashers of lean bacon
  • 1 cup diced leek
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1/3 cup cranberries or cranberry jelly
  • 1 tbsp tomato paste
  • 100ml red wine
  • 1/2 tsp vinegar
  • Zest of 1/2 a lemon
  • 1 tsp dijon mustard
  • 100ml reduced beef stock
  • 1 tbsp cornflour mixed in cold water
  • 2 tbsp lite sour cream


  1. Heat the olive oil in a frying pan; sauté the onions and garlic until transparent.
  2. Increase to a high heat and pan-fry the diced venison with the paprika, thyme and pepper until lightly browned. Remove and keep warm.
  3. Reduce heat to medium-high heat and sauté the bacon and vegetables until soft.
  4. Add the cranberries, tomato paste, red wine, vinegar, lemon zest, mustard and stock. Add back the diced venison and combine. Bring to the boil.
  5. Reduce the heat, cover and simmer for 1hr, or transfer to a casserole dish in a moderate oven and cook for 1hr. If necessary, thicken with cornflour solution and return to the heat for a couple of mins.
  6. Stir in the lite sour cream before serving.

To Serve:

Serve with rice or potatoes.

Hot Tip - this also makes a great pie filling and is excellent when cooked in a crockpot!