--- title: "French Wild Deer Goulash | Wild Game | Gustor" canonical_url: "https://gustor.eu/en/meat/french-wild-deer-goulash" locale: en meta: description: "Deer Goulash – Truly Wild Game for a Rich, Slow-Cooked Deer Stew" "og:description": "French wild deer goulash with a rich game flavour. Perfect for slow-cooked deer stew with red wine and game stock. Includes Gustor cooking advice and recipe." "og:title": "French Wild Deer Goulash | Wild Game | Gustor" --- Home page accountshopping-cart /account /shopping-cart # Deer Goulash – Truly Wild Game for a Rich, Slow-Cooked Deer Stew ![green-label](https://gustor.eu/_vercel/image?url=%2Fimages%2Fassets%2Fclean-label__green.png&w=320&q=100) [5.0/5 (3 Comments)](https://gustor.eu/en/meat/french-wild-deer-goulash#reviews) - Deer goulash 500 g€13.95~~€15.50~~ - Deer goulash 1kg€27.72~~€30.80~~ **Deer goulash consists of generous pieces of truly wild French deer, specially cut for slow-cooked dishes. The meat has a deep, distinctive game flavour and becomes beautifully tender during long, gentle cooking. Our deer comes from the wooded Oise department in France. The goulash is delivered fresh while sufficient fresh supply is available; when fresh supply stops or becomes insufficient, the product may be delivered frozen.** **What is deer goulash?** Deer goulash consists of pieces of deer meat specifically suited to slow-cooked dishes. Unlike deer fillet, which is best cooked briefly and served pink, these cuts benefit from time. During slow cooking, the meat fibres soften while the pieces absorb the flavours of wine, game stock, vegetables and herbs. The result is a **tender and deeply flavoured wild game stew**. **Truly wild game from France** Our deer comes from the French department of Oise, a particularly wooded region. Because this is truly wild game, the meat is not a completely standardised product. Texture, colour and flavour can vary slightly from one animal to another. Even the individual pieces within the same pack may not all have exactly the same texture. That natural variation is part of authentic wild game. **What does deer goulash taste like?** Deer has a deep and distinctive game flavour, while generally remaining more refined than strongly flavoured game such as hare. During long, gentle cooking, the meat combines with red wine, game stock and aromatic vegetables to develop a rich, warming and complex flavour. Juniper berries, thyme, bay leaf, wild mushrooms, celeriac, carrots, redcurrants and cranberries are classic flavours that pair particularly well with deer. **How do you cook deer stew?** Deer goulash is at its best when given **a long and gentle cooking time**. First brown the pieces of meat vigorously in small batches. This creates a beautifully browned exterior while building the flavour base for the sauce. Then add the vegetables, herbs and cooking liquid and allow the meat to cook slowly over a low heat. As a guideline, allow approximately **2 to 2½ hours**, but pay particular attention to the meat itself. Truly wild game is a natural product. One piece may become tender more quickly than another. The dish is ready when the meat is beautifully tender and begins to pull apart easily with a fork. **Delivered fresh or frozen?** As long as sufficient fresh supply is available, this deer goulash is **delivered fresh**. Wild game follows nature and the hunting season, however, so the availability of fresh meat can vary. When fresh supply stops or becomes insufficient, this product may be **delivered frozen**. **How much deer goulash do you need per person?** For a main course, allow approximately **200–250 g of meat per person**. If the deer stew is generously served with potato croquettes, mash, vegetables or bread, around 200 g per person will generally be sufficient. **Buy deer goulash online at Gustor** Deer goulash is ideal for anyone who wants to combine the authentic flavour of truly wild game with the comfort of a slowly cooked stew. The meat is particularly well suited to classic game dishes with red wine and game stock, but can also be used for more contemporary stews with dark beer, wild mushrooms or winter vegetables. It is also a dish that can easily be **prepared a day in advance**. As with many slow-cooked dishes, the flavours often become even richer and more harmonious after resting overnight. **Frequently Asked Questions About Deer Goulash** **Is deer goulash the same as deer stewing meat?** Yes. Deer goulash refers to pieces of deer meat suitable for slow cooking. They can be used for a classic wild game stew, goulash or other slow-cooked dishes. **How long should deer goulash be cooked?** As a guideline, allow approximately **2 to 2½ hours** of gentle cooking. The exact time depends on the size and texture of the individual pieces. **Should you brown the meat before stewing it?** Yes. Browning the pieces of deer over a high heat develops roasted flavours and gives the finished sauce considerably more depth. **What wine should you use for deer stew?** Choose a dry red wine with sufficient structure, but avoid anything extremely heavy or sweet. A good Côtes-du-Rhône, Syrah or structured Pinot Noir can work particularly well. **Can deer stew be prepared in advance?** Absolutely. Deer stew is particularly well suited to being prepared a day ahead. Allow it to cool, refrigerate it and reheat it very gently the following day. #### Additional Product Information allergens No allergens, no preservatifs, ingredients STORAGE: below 6°C, vacuum packaging guarantees optimal freshness for up to 4 days after delivery. In the freezer, the meat can be stored for up to six months. ### preparation RECIPE: Slow-Cooked Deer with Red Wine, Wild Mushrooms, Pearl Onions and Cranberries A rich wild game stew in which the distinctive flavour of the deer remains at the heart of the dish. Red wine and game stock form the base of the sauce, while wild mushrooms, pearl onions and a small amount of cranberries add a classic autumnal touch. **Serves 4** Preparation: approx. 3 hours **Ingredients** **For the deer** - 800 g–1 kg deer goulash - 2 tbsp flour - 30 g butter - 1 tbsp neutral oil - black pepper - salt **For the stew** - 3 shallots - 2 carrots - 1 celery stalk - 2 garlic cloves - 2 sprigs thyme - 2 bay leaves - 5 juniper berries, lightly crushed - 400 ml dry red wine - 500 ml strong game stock - 1 tbsp redcurrant jelly - 1 tsp red wine vinegar **For the garnish** - 200 g mixed wild mushrooms - 150 g pearl onions - 100 g smoked bacon, diced - 20 g butter - 2 tbsp cranberries **To finish** - 20 g dark chocolate, at least 70% cocoa - 15 g ice-cold butter - salt and pepper **1. Prepare the meat** Pat the pieces of deer thoroughly dry. Season with black pepper and a little salt, then dust very lightly with flour. Shake off any excess flour. **2. Brown the deer thoroughly** Heat the oil and butter in a heavy casserole. Brown the meat **in several small batches** over a high heat until well coloured on all sides. Do not put all the meat into the pan at once. Overcrowding lowers the temperature and causes the meat to steam in its own juices rather than brown. Remove each browned batch from the casserole and set aside. **3. Build the flavour base** Roughly chop the shallots, carrots and celery. Cook them in the same casserole for several minutes until they begin to colour. Add the garlic, thyme, bay leaves and juniper berries. Cook for approximately one further minute. **4. Deglaze with red wine** Pour the red wine into the casserole and use a wooden spoon to scrape all the caramelised cooking juices from the bottom. Allow the wine to reduce for approximately **5–10 minutes**. These caramelised juices are an important part of the final flavour of the sauce. **5. Slowly cook the deer** Return the meat to the casserole. Add approximately 400 ml of the game stock. The meat does not need to be completely submerged. Bring gently towards a simmer, then reduce the heat to very low. Cook gently for approximately **2 to 2½ hours**, with the lid partially covering the casserole. Check occasionally and add a little more game stock if necessary. **6. Prepare the garnish separately** Fry the smoked bacon until crisp and remove it from the pan. Next, fry the wild mushrooms over a high heat in a little butter. Finally, gently brown the pearl onions. Keep everything aside until the deer is almost tender. **7. Check the meat** After approximately two hours, begin checking the meat regularly. A piece of deer should pull apart easily with a fork without necessarily falling apart completely. Some pieces of truly wild game may require a little more time. **The meat decides when the stew is ready, not the clock.** **8. Finish the sauce** Once the meat is tender, carefully remove it from the sauce. For a particularly refined result, strain the sauce. For a more rustic stew, leave the vegetables in. Reduce the sauce uncovered until it is concentrated and lightly thickened. Stir in the redcurrant jelly and dark chocolate. The chocolate should **not make the sauce taste sweet or of chocolate**. A small amount simply adds extra depth and roundness. Add the red wine vinegar and taste. Remove from the heat and whisk in the ice-cold butter. **9. Bring everything together** Return the deer to the sauce. Add the bacon, wild mushrooms, pearl onions and cranberries. Allow everything to warm together very gently for another **10 minutes**, giving the flavours time to come together. Taste and adjust the seasoning with salt and pepper if necessary. **10. Serve** Serve the deer stew in warm deep plates. Potato croquettes are a classic accompaniment, but celeriac purée, mashed potatoes, gratin dauphinois or good crusty bread also work beautifully. For a more festive wild game dish, serve with caramelised Belgian endive, braised red cabbage or a poached pear. **Gustor's Tip** This wild game stew is **even better when prepared a day in advance**. Allow the finished stew to cool completely and keep it refrigerated overnight. Reheat it very gently the following day. This gives the deer, red wine, game stock and aromatics time to come together, resulting in an even deeper, rounder and richer game flavour. ## Sitemap See the full [sitemap](/sitemap.md) for all pages.