Venison Goulash

Venison Goulash


2 tbsp Olivado extra virgin avocado oil

500g New Zealand farm raised venison stew meat, cut into chunks

125g Farmland thin sliced streaky bacon, diced

2 onions, diced

3 garlic cloves, diced

1 tbsp smoked paprika

2 tbsp Chantal Organics tomato paste

1 red capscium, chopped

2 cans Chantal Organics chopped tomatoes

1 cup hot stock (vegetable or beef)

3 Superb Herb bay leaves

Salt and pepper

Serve with:

½ cup Superb Herb parsley, chopped

½ cup sour cream

Sourdough bread or cooked potatoes


We love a hearty goulash on a cold night. It’s the ultimate comfort food, made even more delicious by using venison and bacon.

To see the full video recipe click here

In a large pot or nonstick wok over high heat add 1 tablespoon of oil. Add half the venison and sear until brown all over, about 3 minutes. Remove venison with a slotted spoon. Add the remaining oil and venison and repeat, then remove with a slotted spoon.

  1. Turn the heat down to medium, add bacon and onions, and saute for 5 minutes. Add garlic, smoked paprika and tomato paste and fry for a further minute, stirring so it doesn’t stick to the bottom.
  2. Return the venison to the pot, add remaining ingredients and gentle simmer for 90 minutes, until the venison is fork tender. (Alternatively transfer stew to a crockpot.) Discard bay leaves then season with salt and pepper.
  3. Ladle into bowls with sour cream and fresh parsley.