Venison is very fatless meat so be sure to mix it with beef or pork or even better add some bacon. You can mix venison like bear, red deer, roe deer, boar - just make sure you add the meat according to its softness i.e. bear and beef goes in first - 1 hour prior boar or red deer - roe deer is softest so it goes in as last...
Following some major rules when making goulash: goulash is a soup at the end - creamy form is made by onion preparation (fried and sqeezed) - use at least the same quantity of onion as meat - chopped onion must be fried - carefully - if onion is fried perfectly goulash is 95% done, you don't have to add much ingredients. If onion is over fried goulash will have bitter taste, if onion is underfried goulash will taste too sweet. However some essential ingredients with venison goulash here are cumin, juniper berries!!! and red wine (Merlot, Barbera, Cabernet...dry). Wine is added near the completion.

Gosh - makes me wanna eat one right now