Pickling Venison Goulash: Why, How, And In What?

Every year in August and September, the deer hunting season takes place. If the venison is pickled or marinated for some time before being prepared, it tastes particularly tender and delicious. This guide will show you how!

Why Should I Pickle Venison Goulash?

Meat from wild animals like deer is a special treat for many. It is especially characterized by its intense and spicy flavor. Compared to meat from other livestock, game is generally tougher and therefore needs to be well-aged before preparation. Additionally, pickling game is a good way to make it tender and soft. While the intense game flavor is somewhat reduced, you have the opportunity to add new flavors to the meat that perfectly suit your taste.

How Long Should I Pickle Venison Goulash?

Although it is possible to cook venison goulash directly in the pot without pickling, it is recommended to marinate it for several hours first. You should plan on about eight hours of marinating time for the meat to soak thoroughly and become nice and tender and juicy during subsequent cooking. If using frozen meat, add an extra 24 hours to thaw the venison goulash. Preferably, thaw the meat in the refrigerator where it can thaw evenly without spoiling.

What Are The Options For Pickling Venison Goulash?

Most marinades contain oil or onions. With venison goulash, a moisturizing liquid like milk or wine is often preferred to make the meat especially tender. The meat is literally left to "swim" in the marinade. Only shortly before cooking, it is taken out and drained. There are numerous recipes for pickling venison goulash, but most fall into one of the following two categories, which you can modify to suit your individual needs.

Pickling Venison Goulash In Buttermilk

A popular option for pickling venison goulash is a buttermilk marinade. Ensure that the buttermilk and meat are at the same temperature when pickling. If you place room-temperature meat in cold buttermilk, the fibers in the meat contract and it cannot absorb the liquid properly. For very lean meat, it may be useful to add a dash of cream to the buttermilk before pickling. The secret of buttermilk is its acid content, which helps tenderize the meat, making it particularly tender and tasty.

Pickling Venison Goulash In Red Wine

If you plan to serve your venison goulash with a red wine sauce, it makes sense to use the wine already in the marinade. A splash of vermouth or sherry gives the meat a particularly refined and intense flavor. Add halved shallots to the marinade as desired for extra seasoning. As an alternative to red wine, you can use fruit juices or a combination of both.

Pickling Venison Goulash In Oil

When pickling game like venison goulash, you can also use a mixture of oil and spices. Due to the naturally tougher texture and intense flavor of game meat, it's advisable to add some acid, such as wine or juice, to the marinade. You have free choice in the selection of herbs, but strongly aromatic herbs like rosemary or tarragon are particularly suited for pickling venison goulash.

Pickling Venison Goulash: What Is Fried Marinade?

In a fried marinade, various ingredients like onions or vegetables are first fried and then marinated along with the meat. Ensure all ingredients are at the same temperature. Let the fried components cool completely before adding them to the marinade. After about half an hour, place the venison goulash with marinade in the refrigerator to continue marinating.

In What Container Should I Pickle Venison Goulash?

You can pickle venison goulash in any container of your choice. However, it is advisable to cover the meat with a lid or plastic wrap to prevent it from drying out during marinating. Alternatively, you can place the meat and marinade in a freezer bag. Carefully seal it to ensure the meat is completely covered by the marinade, optimizing space in your refrigerator for other ingredients of your feast.

Where Can I Get The Best Meat For Pickling Venison Goulash?

The best meat for venison goulash can be obtained either directly from a hunter or from a reputable butcher – such as in our online shop. The butcher can explain the origin of the meat and how long it was aged before being processed into goulash. The reason why game meat tastes so tender when properly prepared is that the animals were hunted without stress, and the meat was allowed to hang for several hours, allowing the muscle fibers to relax optimally.