Polish Ground Venison Stew (Gulasz Z Sarny)

A hearty bowl of ground meat stew with chopped carrots, mushrooms, and onions, garnished with fresh parsley and served in a black bowl with a gold spoon on the side.

No ratings yet

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.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Dish

Cuisine: Polish

Keyword: Polish Ground Venison Stew (Gulasz z Sarny)

Servings:

Calories: 370kcal

Equipment

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