Vaduz Hirschgulasch (vaduz Venison Goulash)

Vaduz Hirschgulasch, or Vaduz Venison Goulash, is a traditional dish from the cuisine of Liechtenstein. This hearty and flavorful goulash is perfect for a cozy dinner on a cold evening.

Gluten Free Dairy Free Main Course Liechtensteiner Traditional Hearty Comfort Food
Vaduz Hirschgulasch (vaduz Venison Goulash)

Ingredients

  • 2 lbs venison, cut into cubes
  • 2 tbsp vegetable oil
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 2 tbsp paprika
  • 1 tsp caraway seeds
  • 1 tsp marjoram
  • 2 cups beef broth
  • 1 cup red wine
  • Salt and pepper to taste

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the venison cubes and brown them on all sides. Remove the venison from the pot and set aside.
  3. In the same pot, add the chopped onions and garlic. Cook until the onions are soft and translucent.
  4. Stir in the paprika, caraway seeds, and marjoram, and cook for 1-2 minutes.
  5. Return the venison to the pot and pour in the beef broth and red wine. Season with salt and pepper.
  6. Bring the goulash to a boil, then reduce the heat to low. Cover and simmer for 1.5-2 hours, or until the venison is tender.
  7. Adjust seasoning if needed, and serve the Vaduz Hirschgulasch hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Stirring spoon Measuring cups and spoons

Tools

Knife Cutting board

Serving suggestions

Serve the Vaduz Hirschgulasch with crusty bread or over a bed of buttered noodles.

Tips & tricks

For an extra depth of flavor, marinate the venison in red wine and aromatics overnight before cooking.

Cost

$30