North Croatian Deer Goulash
Delve into the rich and hearty flavors of North Croatian Deer Goulash, a slow-cooked masterpiece that celebrates the robust taste of tender venison. This traditional recipe combines succulent cubes of deer meat with a medley of caramelized onions, earthy root vegetables, and smoky pancetta, all simmered in a fragrant sauce infused with red wine, juniper berries, and sweet paprika. Perfect for a cozy dinner, this goulash is gently braised until the venison becomes melt-in-your-mouth tender, creating a deeply satisfying dish with layers of complex flavor. Serve it with crusty bread, boiled potatoes, or traditional Croatian dumplings for an authentic taste of Croatia's culinary heritage. This dish is a must-try for fans of game meat and rustic comfort foods, ensuring every bite is an indulgent escape into European tradition.
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Recipe Information
Ingredients
- 1000 g venison (deer meat), cubed
- 2 large yellow onion, finely diced
- 4 pieces garlic cloves, minced
- 1 large carrot, finely diced
- 2 pieces celery stalk, finely diced
- 1 large red bell pepper, finely diced
- 100 g smoked pancetta or bacon, diced
- 2 tbsp tomato paste
- 250 ml red wine (dry)
- 500 ml beef or game stock
- 2 pieces bay leaves
- 3 pieces juniper berries, crushed
- 1 tbsp paprika (sweet)
- 0.5 tsp paprika (hot)
- 1 tsp caraway seeds
- 1 tbsp flour (optional, for thickening)
- 2 tbsp oil or lard
- to taste salt
- to taste black pepper
- to taste fresh parsley, chopped (optional, for garnish)
Instructions
Trim any excess fat and sinew from the venison. Pat the meat dry with paper towels and season with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the oil or lard over medium-high heat. Add the venison in batches, browning on all sides. Remove the browned meat and set it aside.
Reduce the heat to medium. Add the diced pancetta or bacon to the pot and cook until rendered and golden.
Add the onions, garlic, carrot, celery, and bell pepper to the pot. Sauté until softened and slightly caramelized, about 10 minutes.
Stir in the tomato paste, cooking for 1-2 minutes to enhance its flavor.
Deglaze the pot with the red wine, scraping up any brown bits from the bottom of the pot. Let the wine reduce by half.
Return the browned venison to the pot. Add the beef or game stock, bay leaves, juniper berries, sweet paprika, hot paprika, and caraway seeds.
Stir everything together and bring to a gentle simmer. Reduce the heat to low, cover the pot, and let the goulash braise for about 2.5 to 3 hours, or until the venison is tender and the flavors have melded together.
If the goulash sauce is too thin, mix the flour with a few tablespoons of cold water to make a slurry, then stir it into the pot and cook for another 10-15 minutes until thickened.
Adjust the seasoning with additional salt and black pepper as needed.
Serve the goulash hot, garnished with fresh parsley if desired, alongside crusty bread, boiled potatoes, or traditional Croatian dumplings.
Nutrition Facts
Calories |
2919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1220 mg | 407% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 34.6 g | ||
| Protein | 351.4 g | 703% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 395 mg | 30% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 6066 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
