Venison stew (Őzpörkölt)


This is the best if you have a cast iron pot. If you have no one use a thick hard pot.

1 kg of venison without bones

1/4 kg onions
1 tablespoon ground paprika
10 pieces of whole black pepper
1 clove of garlic
1 chili pepper (optional)
1 dl of dry red wine
1 tablespoon neutral oil (fat of duck/goose/pork in our country)

Cut the meats into cubes (about 3x3 cm).
Heat the oil (or fat).
Put the meats to the pan and roast them in all sides until white, during stir them.
Add some water but not too much (about 2 dl), and cook the meats under the cover for 60 minutes.
Chop the onions and garlic finely and add them in the stew. Add salt and peppers too. Put some water again, and cook it for 60 minutes again (or until the meats almost are cooked).
Pour 1/2 dl of dry red wine in the stew. Cook it for 15 minutes.
Add the ground paprika too but cook the stew only 5 minutes.

You could eat the stew with  boiled potatoes, noodles or pasta.

I live in Zala County. Around here this stew is normally eaten with a specially noodles - dödölle. (dodolle)
Dödölle is made from potatoes puree and flour. The noodles are roasted on fat (or oil).


  1. Thank you for posting recipes from Hungary. I'm confused about roe though. I thought it was fish eggs. I read Hungarian ok, so if you would put the Magyar name there, it would help me. Again, I'm so happy to see this information online. Thanks.

  2. Thanks for your comment. You are dead right. I corrected mistake.

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  14. Yummy looking recipe! Thank you for sharing it with us.

  15. Wow! yummy looking good stew will try it at home.

  16. People sometimes use the adjectives "rich" or "earthy" to describe the flavor and texture of venison; this meat has a festive flavor and frequently carries hints of the acorns, sage, and herbs that the deer ate throughout its lifetime.

  17. Yummy thick stew, I already tasted it, it very rich and thick. Great flavors as well.

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