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Fast & Easy Crockpot Venison Goulash
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4.67 from 3 votes

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!
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Dish
Cuisine: American
Servings: 8 people
Calories: 325kcal
Author: Cery


  • 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


  • 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.


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!


Calories: 325kcal | Carbohydrates: 35g | Protein: 19g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 1130mg | Potassium: 1186mg | Fiber: 6g | Sugar: 9g | Vitamin A: 9459IU | Vitamin C: 41mg | Calcium: 141mg | Iron: 4mg