Executive Chef Manfred Kickmaier shares his delicious Deer Goulash recipe

Home Chef

Executive Chef Manfred Kickmaier was born in Austria and brought to the kitchen a different kind of approach.  

Since he arrived in Portugal he has been able to take advantage of what our country has to offer – not only on a culinary level.  And now, he shares his delicious Deer Goulash recipe, for you to prepare at home and leave your guests´ mouth wide open, at least until they try it.

Ingredients for 4 persons:

  • 800 gr shoulder of deer (de-boned and clean)
  • 150 gr smoked bacon
  • 250 gr onion
  • 0,1 l vegetable oil
  • 50 gr sweet paprika
  • 0,4 l water
  • 0,125 l sour cream
  • 20 gr flour
  • 10 gr salt



  1. Cut the meat in 3 cm cubes and chop the onion and bacon.
  2. Heat the oil and brown the bacon and the onion.
  3. Add the meat, sprinkle with sweet paprika and cook for 3 minutes.
  4. Add salt and pepper and water.
  5. Cover and slowly stew (about 2 hours), adding water, if needed.
  6. Once the meat is tender, remove it from the sauce.
  7. Mix the flour with the sour cream and then mix in with the sauce, leaving it to cook for 10 minutes.
  8. Serve with the Serviettenknödel (link para full recipe)


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