How to Make Venison Neck Goulash (Warm Hirschgulasch)

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Natalie Auer

Contributor at Harvesting Nature

Natalie Auer is an avid cook and new hunter/angler. She lives in the beautiful Hudson Valley of New York State with her two sweet children and wonderful husband Jon. She attended college in Poughkeepsie New York at Marist College School of Business and studied Fine Arts. She works in banking and loves to spend as much time as she can outdoors with her family.

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When I started planning for this recipe, I decided that I wanted to try and use a part of the deer that I hadn’t used before. This year we sent my husband’s buck to the butcher, and we were given back these lovely cuts of neck meat. I knew I wanted to use them at some point for a stew or pot roast, and this venison neck goulash (warm hirschgulasch) recipe was the perfect time to try it. The neck is full of connective tissue and muscles, and when it’s braised gently, it melts into this wonderful tender bite. I hope you love it.

Prep time- 20 minutes.
Cook time– 3 ½ to 4 hours.
Servings– 8

Looking for more venison neck recipes? Try this Beer Braised Venison Neck Roast!

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Venison Neck Goulash (Warm Hirschgulasch)

Recipe by Natalie Auer

5.0 from 1 vote

Course: Wild Recipes

Servings

8

servings

Prep time

20

minutes

Cooking time

4

hours 

Cook Mode

Keep the screen of your device on

Ingredients

• 2 lbs Venison neck meat cubed into 1-inch pieces (beef chuck can be used as well)

• 1 tsp olive oil

• 1 tsp butter

• 1 ½ lbs Onions, chopped.

• 1 Green Bell pepper chopped.

• 3 tbsp tomato paste

• 4 Garlic cloves, minced.

• 1 tsp coarse salt

• 1 tsp black pepper

• 2 tbsp smoked paprika.

• 2 tsp dried marjoram

• 1 tsp caraway seeds

• 3 c tomato. Seeded and chopped.

• 2 c bone broth (I used homemade venison shank bone broth; beef will work as well)

• 1 c Dry red wine

• 1/2 c Sour cream

Preparation

• Warm large pot on high heat, coat with olive oil.
• Brown venison in batches and set aside. Turn heat down to medium heat.
• Add butter to pot. Be sure to scrape all the remaining caramelized bits of meat from the bottom of the pot. This will be the base of our sauce.
• Add onion and bell pepper. Cook until fragrant and tender. About 5 minutes
• Add tomato paste, and garlic. Stir
• Add salt, pepper, paprika, marjoram, and caraway seeds. Stir
• Toss venison and tomato into the pot. Stir
• Add bone broth and wine. Stir until combined. Lower heat to simmer and cover.
  
• Cook for 3 ½-4 hours. Stir in sour cream at the last hour.
• Serve over warm buttered egg noodles or rice.

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