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Venison Stew (Gulasz z Sarniny)

  • Category: Stew/Soup
  • Cuisine: Polish


A delicious, sophisticed stew. One that’s sure to please everyone!



  • 6 cups dry red wine (1.4 litres)
  • 1/2 cup red wine vinegar (120 ml)
  • 1 cup sweet port or Madeira (240 ml)
  • 6 juniper berries, lightly crushed
  • 3 whole cloves
  • 3 allspice berries, lightly crushed
  • l large head, garlic, cloves peeled and crushed
  • Salt and freshly ground pepper
  • 3 pounds vnison shoulder, trimmed of fat and cut in to 1 inch cubes (1.4 kg/2.5 cm cubes)
  • 2 tablespoon olive oil
  • 3 strips of bacon, chopped into 1 inch pieces (or a small package of lardon)
  • 2 large fennel bulbs, trimmed and thickly sliced
  • 1 cup chopped dates (150 g)
  • 2 large onions, peeled and thinly sliced
  • 1 teaspoon sugar
  • 3 tablespoons Wondra flour


  1. Add the red wine, vinegar, port or Madeira, juniper berries, cloves, allspice, garlic, and a sprinkle of salt and pepper to a large bowl
  2. Add the meat and marinade over night or for up to three days
  3. Remove the meat from the marinade (save the marinade, you’ll cook the meat in it)
  4. Pat the meat dry (it will be very purple now)
  5. Heat the olive oil in a large dutch oven over medium high heat
  6. Fry the bacon until just crisp
  7. Remove the bacon, drain on paper towels
  8. In the bacon grease, brown the meat over high heat in small batches (5-6) to avoid overcrowding the pan
  9. Pour the marinade to the pan, deglazing by scrappin up the browned bits stuck the the bottom of the pan
  10. Add the bacon and venison to the pan, making sure the meat is covered by the marinade
  11. Cover and simmer over low heat for two hours
  12. Add fennel, dates, onions, and sugar, add more salt and pepper if needed, simmer one hour
  13. Sprinkle Wondra flour over the top of the stew and whisk in to thicken the broth, simmer for just a few more minutes