Slow Cooker Venison Goulash


Prep Time
25 minutes

Cook Time
7 hours

With fall-apart venison, tomatoes and peppers in a creamy, rich stew, this slow-cooker goulash recipe couldn’t be easier or more comforting. Enhanced by the earthy essence of paprika and caraway seeds, this goulash exudes warmth and depth, inviting you to savor every spoonful.


Serving 8
3 tbsp x Olive Oil
2 kg x Venison Haunch
2 x Large Onions
4 x Mixed Peppers
3 x Garlic Cloves
2 tbsp x Flour
2 tsp x Caraway Seeds
2 tsp x Hot Smoked Paprika
1 tbsp x Sweet Smoked Paprika
4 tbsp x Tomato Puree
4 x Large Tomatoes
500 ml x Stock beef or venison
300 ml x Soured Cream
Bunch x Parsley

1. Heat the slow cooker

to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the venison in batches until brown on all sides. Transfer to one side for now.

2. Put the remaining

oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well.

3. Bring the mixture to a simmer,

then tip into the slow cooker with the seared venison. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the venison is tender and the sauce has thickened slightly.

4. Season to taste,

then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with mash potato, small roasted potatoes or brown rice, if you like.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Protein (100g)


View Venison recipes