Venison Goulash

Michigan Venison: How to field dress, butcher, prepare/cook/preserve

This is simplicity itself, and it uses the tougher portions of venison that are usually ground into venison burger. Chuck portions are ideal.

Prep Time: 30 Minutes

Cook Time: 180 Minutes

Numer of Servings: 8


  • 2 pounds small white onions (sliced)
  • 4 ounces canned vegetable shortening or vegetable oil
  • 3 pounds stewing venison (cubed)
  • 1 Tbsp. marjoram
  • 1 1/2 Tbsp. paprika
  • 2 cans beef broth
  • Noodles (if desired)


Sauté onion slices in shortening until soft. Add cubed venison and brown on all sides. Sprinkle marjoram and paprika over meat and cover with beef broth. Cover pot and simmer slowly 3 hours or until meat is tender and a minimum of 165 degrees F, stirring often and adding more warm beef broth from time to time. Gravy should be thick. Broad noodles are excellent with this gravy liberally spooned over them.