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How to Make Fast & Easy Crockpot Venison Goulash

5 from 1 vote

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This Crockpot Venison Goulash is fast and easy to prepare. There’s not a lot of fussing, but there is a lot of flavor. Great for busy days!

Venison Goulash in bowl with spoon

Do you ever have those days? You know, the ones where you are scheduled so tightly that you meet yourself coming and going?

really don’t like those days! But they are a part of life, so we do what we can to make them easier.

A little menu planning goes a long way to help on those days. And so do fast recipes.

Those of you that have been following me for a while know that I like my recipes fast and easy.

There’s too much to do on those days to be fussing with getting food on the table. Don’t get me wrong, I love to do fancy on occasion, but not every day.

That’s where this Crockpot Venison Goulash Stew comes in.

This venison goulash recipe has become one of my go-to’s, and it’s a family favorite. There’s not a lot of fussing, but there is a lot of flavor.

It’s great on a cold, blustery evening served with fresh sourdough bread, and maybe a cobbler made from home canned fruit like my Spiced Plums.

A Note About Crockpots

black crockpot
one of my crockpots

Let’s talk about crockpots for a minute. A crockpot is a marvelous thing that mimics what used to happen when people used wood burning stoves for heat.

They would put something in the pot, cover it, and put it on the back of the stove to cook.

It was not on direct heat and cooked slowly over several hours, and the lid kept the moisture in.

This resulted in tender, melt-in-your-mouth meats, and a deep, rich broth.

Most of us don’t have a wood burner anymore (although I have my eye on one), but if you do you can absolutely make this the old-fashioned way.

And for those of you that don’t, this crockpot is my all time favorite.

Just remember that all crockpots are just a little bit different. High on mine might not be the same temperature as high on yours. So keep that in mind when leaving the house. I wouldn’t recommend leaving the crockpot unattended unless you’ve used it quite a bit and you know the moisture isn’t going to escape while you’re gone.

OK. Back to the food. 

This recipe can, of course, be made with meat other than venison. And fresh potatoes may be substituted for the quart of home canned potatoes that I have listed.

Remember, recipes aren’t rules exactly; they’re more like guidelines…:)

If you’re interested in learning to can at home, I’ll teach you how here.

venison goulash in bowl with spoon

Crockpot Venison Goulash

Ingredients

  • 1 pound venison backstrap (or other red meat), still frozen
  • 1 quart home canned potatoes (I used Yukon Golds)
  • 2 pints home canned tomatoes (or an equivalent amount of tomato products of your choice)
  • 1 onion, peeled and cut into rings
  • 3 – 4 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/4 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 2 teaspoons Hungarian paprika
  • 2 teaspoons sea salt
  • 4 teaspoons homemade beef bullion
  • 1 Tablespoon flour
  • 2 cups homemade sour cream

NOTE: The liquid from the canned potatoes and tomatoes along with the boullion make the sauce. If you are using fresh tomatoes and potatoes instead, you will need to add 2 cups of water or beef broth or a combination of both. You could also add about 1/2 cup of red wine if you are so inclined. 

Prepping the Ingredients

Here’s how you make this warm and filling family favorite. I put the venison in the crockpot frozen.

Yep, you read that right. I said frozen.

This is so easy you don’t even have to thaw the meat!

frozen venison roast in crockpot
hard as a rock…

Then, I slice the onion into rings and spread them over the meat.

On top of that goes the minced garlic, the peeled and sliced carrots, then sprinkle on all the herbs and seasonings.

ingredients in crockpot
I love using home grown herbs!

Next put the potatoes on the top. If you are using home canned potatoes, don’t rinse them first. The starch will thicken the gravy.

If you are using fresh potatoes, peel and chop about 3 medium-sized ones and put them into the pot and add a cup of water or beef broth and about a Tbsp of flour.

After that, pour the tomatoes on top of everything. I used a quart (actually 2 pints, but it’s the same thing) of tomatoes with the juice.

You can use the equivalent amount of tomato products of your choice.

And last but not least, toss the bay leaf in.

all of the ingredients in the crockpot
one is the loneliest number…

Cooking the Venison Goulash

Put on the cover and set to high. Easy peasy!

The great thing about crockpots is that you can let it cook as long as you need to. As long as there is enough liquid in the bottom it won’t burn.

I usually let it simmer away all day. I throw it all together in the morning and don’t fuss with it again until it’s dinner time.

And my personal favorite…

Serving the Venison Goulash

When you are ready to serve, cut up the meat, add the sour cream, and give it a good stir until the sauce is well combined.

adding sour cream to venison goulash in crockpot
nice and creamy

I like to serve it with some warm crusty sourdough bread and garlic butter.

And if there’s any leftovers, it makes a great filling for a pot pie!

So, what are you waiting for? Make a batch of Crockpot Venison Goulash today! Then come back and let me know how you liked it. 

Blessings!

venison goulash in bowl

Frequently Asked Questions About Venison Goulash

How long will Venison Goulash keep?

This should keep in the fridge for 3 to 5 days. Make sure it’s in an airtight container for best results.

Can I freeze Venison Goulash?

Absolutely! I freeze mine in a canning jar, but any airtight freezer container would work. Stays good for 4 to 5 months in the freezer.
In order to reheat the goulash, thaw enough to get it out of the container and into a saucepan. Stir continuously and heat to your desired temperature.

Do I have to use Venison?

No you don’t. This recipe works with any red meat. You can made it with elk, bison, or regular ole beef and it will be great!

Do I have to use Hungarian paprika?

Nope! You can use any kind of paprika that you have. Hungarian paprika is hot, while regular paprika is slightly sweet. And of course, smoked paprika will add a little depth of smoky flavor.

More Venison & Wild Game Recipes You’ll Love:

venison goulash in bowl with spoon

Venison Goulash

This Crockpot Venison Goulash is fast and easy to prepare. There’s not a lot of fussing, but there is a lot of flavor. Great for busy days!
5 from 1 vote
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Course Main Dish
Cuisine American
Servings 8 people
Calories 325 kcal

Ingredients
  

  • 1 lb venison backstrap or other red meat, still frozen
  • 1 qt home canned Yukon Gold potatoes
  • 1 qt home canned whole tomatoes
  • 1 onion peeled and cut into rings
  • 3 – 4 carrots peeled and sliced
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1/4 tsp thyme
  • 1/2 tsp pepper
  • 2 tsp paprika
  • 2 tsp sea salt
  • 4 tsp homemade beef bouillon
  • 1 tbsp flour
  • 2 c sour cream

Instructions
 

  • Put the venison in the crockpot frozen.
  • Slice the onion into rings and spread over the meat. Add the minced garlic, the peeled and sliced carrots, and the herbs and seasonings.
  • Add the potatoes. If you are using home canned potatoes, don’t rinse them first. The starch will thicken the gravy. If you are using fresh potatoes, peel and chop about 3 medium-sized ones and put them into the pot.
  • Pour the tomatoes on top of everything. I used a quart (actually 2 pints, but it’s the same thing) of tomatoes with the juice. You can use the equivalent amount of tomato products of your choice.
  • And last but not least, throw the bay leaf in.
  • Put on the cover and set to high.
  • When you are ready to serve it, cut up the meat, add the sour cream, and blend til combined.

Notes

I like to serve this with some warm crusty sourdough bread and garlic butter. And if there’s any leftovers, it makes a great filling for a pot pie!

Nutrition

Calories: 325kcalCarbohydrates: 35gProtein: 19gFat: 13gSaturated Fat: 7gCholesterol: 78mgSodium: 1130mgPotassium: 1186mgFiber: 6gSugar: 9gVitamin A: 9459IUVitamin C: 41mgCalcium: 141mgIron: 4mg
Keyword venison, crockpot
Tried this recipe?Let us know how it was!
By on February 11th, 2022

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