Polish Ground Venison Stew (Gulasz Z Sarny)
Looking for a nourishing, high-protein comfort meal? This Polish ground venison stew (gulasz z sarny) is your go-to for a hearty dinner made with lean wild game, rich bone broth, and aromatic herbs like juniper berries. It’s a perfect pot recipe for home cooks who want something satisfying, healthy, and steeped in tradition.
This Polish Ground Venison Stew is grounding and rich. Using simple, earthy ingredients like venison, mushrooms, garlic, and bone broth, it’s a stew that draws deeply from traditional Polish country house kitchens. It’s a great way to use wild game and connect with the kind of cooking that warms you from the inside out. For more Polish recipes check 30 Easy Polish Recipes.
When I was growing up in Poland, our little town had something rare: a dedicated wild game butcher. It was a shop that smelled like fresh-cut pine and juniper berries, lined with slabs of wild boar, venison sausage, and smoked meats wrapped in paper towels and twine. My family would stop by after church on Sundays, and my babcia would always grab some deer meat or pheasant to turn into a rich stew that simmered for a couple of hours on the stove. It was nourishment. And it was always delicious.
Polish Ground Venison Stew (Gulasz Z Sarny)
As a Nutrition Consultant and Chef I’m on a mission to help you make satisfying and nutritious meals that support your health and energy—especially as a woman navigating hormonal changes and daily demands. I get a lot of requests for high-protein, low-fat recipes that still feel like comfort food.
This venison stew recipe is exactly that. It’s rich without being heavy, filled with anti-inflammatory ingredients, and totally customizable. I prioritize eating enough protein and lean meats, and ground venison is one of my favorite options—it’s lower in saturated fat than beef, and packed with iron and B vitamins. Plus, game meats like venison are less likely to have added hormones or antibiotics.
The first time I made this stew in my own kitchen, I practically licked the bottom of the pot. The browned bits, the wine, the juniper berries—it was everything I remembered, but even better with a nutrition-forward twist.
If you’re planning a slow-cooked feast menu, or looking for other seasonal soups and braises to fill your kitchen with savory aromas, the Fall Soups and Stews Recipes will fill your table with even more inspiration for cozy, nourishing meals.
Why You’ll Love This Recipe
- It’s fall-apart tender and deeply flavorful
- A great way to use ground venison or other wild game
- Rich in nutrients and high in protein
- Freezer-friendly and meal prep approved
- A healthy twist on traditional bigos recipe and beef stew
- Delicious with cabbage, root veggies, or even mashed potatoes
Ingredients for Polish Ground Venison Stew
Ingredient Substitutions
- Dried mushrooms not your thing? Fresh cremini or porcini are great additions.
- Swap ground venison with ground turkey, wild boar, or venison sausage for different flavor profiles.
- Use bacon drippings or butter instead of olive oil for more richness.
- Can’t find juniper berries? Try a small splash of gin for a cheeky shortcut.
- Red wine too bold? Use a mix of broth and a spoon of balsamic vinegar.
Did you know?
What sets wild game apart in Polish cuisine is not just the flavor—deep, earthy, and a little bold—but its natural origin. Unlike farm-raised meat, wild game feeds on what the forest provides: herbs, acorns, berries, and roots. This gives it a richer nutrient profile and a more complex flavor—a true taste of the land. It’s also leaner, with more iron and less fat, making it an excellent choice for those who want to eat clean while honoring traditional recipes.
In fact, Polish cookbooks from as far back as the 17th century include recipes for roasted wild boar with juniper, stewed venison with dried plums, and even game pâtés baked in crusts scented with caraway and marjoram.
How to Make Polish Ground Venison Stew
- Soak mushrooms: I Soak mushrooms overnight, then strain them. Keep the water. Then chop them. You can use fresh mushrooms if you don’t have dried ones.
- Sauté the aromatics: In a large Dutch oven, heat olive oil or bacon fat over medium-high heat. Add chopped onions, garlic, and carrots. Sauté until golden.
- Brown the meat: Add ground venison and cook until browned, breaking it into bite-sized pieces with a wooden spoon. Don’t skip this—browning adds depth!
- Deglaze: Pour in red wine to scrape up all those tasty brown bits stuck to the bottom of the pan.
- Add the rest: Stir in tomato paste, mushrooms, bay leaf, caraway seeds, juniper berries, and broth.
- Simmer: Reduce to low heat and let it stew for a couple of hours, partially covered, until thick and flavorful.
- Taste & season: Adjust salt, black pepper, or even a splash of Worcestershire sauce for extra umami.
Health Benefits for Women’s Wellness
Let’s talk about why this stew is more than comfort food—it’s functional food, too.
- Venison: Lean and rich in iron, zinc, and B12—vital for energy and hormone balance.
- Bone Broth: Packed with collagen, amino acids, and minerals that support gut health and reduce inflammation.
- Garlic and Onions: Naturally antibacterial and great for liver detox support.
- Carrots and Mushrooms: Full of antioxidants and fiber to support digestion and blood sugar stability.
- Juniper Berries and Caraway: Traditional spices with digestive and antimicrobial properties.
If you’re curious about the kinds of herbs and berries used in Polish wild game dishes, learning more about juniper berries’ uses in traditional stews and sauces will open up a whole world of flavor.
Chef Angie’s Tips
- Always pat meat dry before browning—it helps create better caramelization.
- Don’t rush the browning step. It’s key to that deep, cozy flavor.
- Deglazing with wine? Let it bubble for a minute to cook off alcohol but leave the richness.
- If you’re using dried mushrooms, soak them in warm water first, then use the soaking liquid in place of some broth for next level umami.
- Try adding fresh cabbage near the end for a nod to Polish bigos.
Ways To Serve
- Crusty rye bread: A thick slice of fresh rye is perfect for sopping up every last drop of the stew’s rich broth. Its slight sourness and hearty texture make it a natural fit.
- Buckwheat groats (kasza): Nutty, warm, and toothsome, buckwheat is a staple grain in Poland. It pairs well with stews, acting as a flavorful, gluten-free alternative to pasta or rice.
- Boiled potatoes or mashed potatoes: For ultimate coziness, pile the stew over simple boiled potatoes. If you want a little more flavor, try making Polish Young New Potatoes with Dill Recipe. They’re creamy and bright, and the dill lifts the woodsy flavor of the venison.
- Red braised cabbage: If you crave something tangy and sweet on the side, Czerwona Kapusta Duszona (Polish red cabbage) brings color and balance to the plate. This Polish Red Braised Cabbage Recipe is classic—fragrant with vinegar and a hint of clove.
- Pickled vegetables: Pickled cucumbers or beets cut through the richness with a crisp pop, adding freshness that wakes up your palate.
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If you enjoy putting together classic Polish comfort foods, you may also want to check out other inspirations in my Top 10 Thanksgiving Side Dishes—many translate beautifully to everyday meals and holiday feasts alike.
Storage
- Keeps in the fridge for up to 5 days in an airtight container
- Freeze for up to 3 months—perfect for batch cooking
- Reheat gently over medium heat or in a slow cooker for the second time around
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed stew pot
- Wooden spoon for scraping those brown bits
- Paper towels for drying the meat
- A large bowl for soaking mushrooms or prepping veggies
FAQ
Can I use a slow cooker for this stew?
Yes! After browning the meat and sautéing the aromatics, transfer everything to your slow cooker and cook on low for 6–8 hours.
Is ground venison healthy?
Very! It’s lower in fat and higher in nutrients like iron and zinc than conventional meats—ideal for hormone support and energy.
Can I make this with other game meats?
Absolutely. Wild boar, elk, or even a mix of pork shoulder and venison work beautifully.
What if I can’t find juniper berries?
They’re optional but recommended. If you can’t find them, a splash of gin or some rosemary can add a similar piney note.
Is this gluten-free?
Yes! This is a naturally gluten-free stew—just double-check your broth and tomato paste for any hidden additives.
If you enjoy exploring more about Polish soup ingredients and seasonality, the Traditional Polish Kapusniak Soup offers insight into regional veggies and classic pairings.
Give this cozy stew a try and experience the wild, warming flavors that give Polish food its reputation for hospitality. There’s so much joy in exploring these time-tested recipes, whether it’s your first bowl or a return to family roots. If you’re curious for more hearty classics, the collection of easy Polish recipes is packed with inspiration for your next homemade meal
More Polish Food Recipes
Polish Red Braised Cabbage: Czerwona Kapusta Duszona
Łazanki: Polish Pasta With Cabbage And Mushrooms
Polish Sauerkraut Salad Recipe (Sorowka z Kiszonej Kapusty
Traditional Polish Kapusniak Soup Recipe (Sauerkraut Soup)
How to Make Golabki (Golumpki) – Stuffed Polish Cabbage
Polish Ground Venison Stew (Gulasz Z Sarny)
Equipment
- Large bowl for soaking mushrooms
Ingredients
- 2 lbs Ground venison
- 1 Onion Diced
- 1/2 lbs Polish dried mushrooms Soaked and chopped. If no dried mushrooms are available, use 16 oz fresh mushrooms
- 12 oz Carrots Diced
- 1 1/2 cup Red wine Dry
- 2 tbsp Garlic Minced
- 1 1/2 tbsp Sage Fresh
- 2 tbsp Thyme Fresh or dried
- 2 tbsp Olive oil
- 1 tbsp Majoram
- 10 Juniper berries
Instructions
- Soak mushrooms: I Soak mushrooms overnight, then strain them. Keep the water. Then chop them. You can use fresh mushrooms if you don't have dried ones.2.Sauté the aromatics: In a large Dutch oven, heat olive oil or bacon fat over medium-high heat. Add chopped onions, garlic, and carrots. Sauté until golden.3. Brown the meat: Add ground venison and cook until browned, breaking it into bite-sized pieces with a wooden spoon. Don't skip this—browning adds depth!4. Deglaze: Pour in red wine to scrape up all those tasty brown bits stuck to the bottom of the pan.5. Add the rest: Stir in tomato paste, mushrooms, bay leaf, caraway seeds, juniper berries, and broth.6.Simmer: Reduce to low heat and let it stew for a couple of hours, partially covered, until thick and flavorful.7. Taste & season: Adjust salt, black pepper, or even a splash of Worcestershire sauce for extra umami.
Nutrition
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