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Karoo Venison Gulasch with Juniper, Dried Apricot & Pinotage Gravy over Parsley Pomme Purée
Recipe

Karoo Venison Gulasch with Juniper, Dried Apricot & Pinotage Gravy over Parsley Pomme Purée

Dinner • South Africa

A refined South African dinner: Karoo-style venison gulasch built in four paprika “ways” for layered warmth, balanced by fruity Pinotage and tender dried apricot, spooned over buttery parsley potato purée.

Why smarter

Venison is naturally lean yet deeply flavoured; slow braising keeps it tender without excess fat. Using Pinotage and apricot brings brightness so the dish feels rich but not heavy, while a measured, layered paprika approach builds complexity with minimal added salt.

Chef tip

Bloom the paprika gently in oil and tomato paste for 30–60 seconds—never let it scorch. If the gravy tastes slightly sharp from the wine, finish with a small knob of butter and a touch of apricot soaking liquor to round it out.

Soft line

Ideal for a weekend dinner party—make the gulasch ahead; it tastes even better the next day.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Karoo venison shoulder or leg, trimmed and cut into 4 cm cubes 800.000 g venison
2 Fine sea salt 2.000 tsp sea salt plus more to taste
3 Freshly ground black pepper 1.000 tsp black pepper
4 Olive oil 2.000 tbsp olive oil
5 Onions, thinly sliced 2.000 medium onion
6 Carrots, diced small 2.000 medium carrot
7 Celery stalks, diced small 2.000 stalk celery
8 Garlic cloves, finely chopped 4.000 clove garlic
9 Tomato paste 2.000 tbsp tomato paste
10 Sweet paprika (paprika way 1: base warmth) 2.000 tbsp sweet paprika
11 Smoked paprika (paprika way 2: gentle smoke) 1.000 tsp smoked paprika
12 Hot paprika or cayenne (paprika way 3: lift and heat) 0.500 tsp hot paprika adjust to taste
13 Plain flour (paprika way 4: paprika-flour dusting for sear and thickening) 2.000 tbsp plain flour mix with a pinch of sweet paprika from above when dusting
14 Pinotage red wine 375.000 ml Pinotage about half a 750 ml bottle
15 Beef or game stock 500.000 ml stock low-sodium preferred
16 Juniper berries, lightly crushed 10.000 piece juniper berries
17 Bay leaves 2.000 piece bay leaf
18 Dried apricots 120.000 g dried apricots halved
19 Balsamic vinegar 1.000 tbsp balsamic vinegar
20 Worcestershire sauce 1.000 tbsp Worcestershire sauce
21 Unsalted butter, divided 50.000 g butter 25 g for purée, 25 g to finish gravy (optional but refined)
22 Floury potatoes, peeled and cut into chunks 900.000 g potatoes
23 Milk, warmed 150.000 ml milk or a mix of milk and cream
24 Fresh parsley, finely chopped 0.500 cup parsley reserve a little for garnish
25 Lemon zest 1.000 tsp lemon zest for purée brightness

Method

  1. Prep and preheat: Heat oven to 160°C. Pat venison dry and season with 1 tsp salt and the pepper.
  2. Paprika way 4 (dusting): In a bowl, mix flour with a small pinch of the sweet paprika. Lightly dust venison cubes, shaking off excess.
  3. Sear: Heat olive oil in a heavy casserole over medium-high heat. Brown venison in batches until deeply coloured, 2–3 minutes per side. Remove to a plate.
  4. Build the base: Lower heat to medium. Add onions, carrots, and celery; sauté until softened and lightly golden, 8–10 minutes. Stir in garlic for 30 seconds.
  5. Paprika ways 1–3 (blooming): Add tomato paste and cook 1 minute. Add sweet paprika, smoked paprika, and hot paprika; stir constantly for 30–60 seconds to bloom (do not scorch).
  6. Deglaze and braise: Pour in Pinotage, scraping the pot to release fond. Simmer 3–4 minutes. Return venison to the pot, add stock, juniper berries, bay leaves, Worcestershire, and balsamic. Bring to a gentle simmer.
  7. Slow cook: Cover with a lid and transfer to the oven. Braise 1 hour 45 minutes to 2 hours, stirring once or twice, until venison is tender.
  8. Add apricot: Stir in dried apricots for the last 20 minutes of cooking so they soften but keep shape.
  9. Parsley pomme purée: While the gulasch finishes, simmer potatoes in salted water until very tender, 15–20 minutes. Drain well, return to the hot pot to steam-dry 1 minute, then mash (or pass through a ricer). Beat in 25 g butter, warm milk, chopped parsley, and lemon zest. Season to taste; keep warm.
  10. Refine the gravy: Remove bay leaves. If you prefer a cleaner finish, spoon off excess surface fat (there should be little with venison). Simmer on the stovetop to reduce to a glossy gravy consistency. Whisk in remaining 25 g butter for sheen (optional). Adjust salt and heat.
  11. Serve: Spoon a quenelle or mound of parsley pomme purée onto warm plates. Ladle venison and Pinotage-juniper gravy over, ensuring a few apricot pieces per plate. Finish with a pinch of chopped parsley and a light grind of black pepper.