Vaduz Hirschgulasch (vaduz Venison Stew)

Vaduz Hirschgulasch, or Vaduz Venison Stew, is a traditional dish from Liechtenstein that is hearty and flavorful. This stew is perfect for a cozy winter meal and is sure to impress your guests with its rich taste and tender venison.

Gluten Free Dairy Free Main Course Liechtensteiner Traditional Stew Game Meat
Vaduz Hirschgulasch (vaduz Venison Stew)

Ingredients

  • 2 lbs venison, cut into 1-inch cubes
  • 3 tbsp vegetable oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the vegetable oil over medium-high heat. Add the venison cubes and brown them on all sides. Remove the venison from the pot and set aside.
  2. Reduce the heat to medium and add the chopped onions to the pot. Cook until the onions are soft and translucent, then add the minced garlic and cook for an additional minute.
  3. Sprinkle the flour over the onions and garlic, and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
  4. Gradually pour in the beef broth and red wine, stirring constantly to prevent lumps from forming. Add the tomato paste, bay leaves, and dried thyme. Return the browned venison to the pot and season with salt and pepper.
  5. Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 1.5-2 hours, or until the venison is tender.
  6. Adjust the seasoning with salt and pepper, if needed. Serve the Vaduz Hirschgulasch hot, accompanied by crusty bread or buttered noodles.

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 Wooden spoon Knife Cutting board Measuring cups and spoons

Tools

Dutch oven or heavy-bottomed pot

Serving suggestions

Serve the Vaduz Hirschgulasch with a side of creamy mashed potatoes and a crisp green salad for a complete meal.

Tips & tricks

For the best flavor, marinate the venison in red wine and aromatics overnight before cooking the stew.

Cost

$30