Pat the venison dry and cut into cubes. Rinse the cabbage and cut into pieces. Peel the carrots, cut lengthwise into quarters and cut into pieces about 5 cm long (approximately 2 inches). Rinse the leek thoroughly and cut into rings. Cut the dried tomatoes into strips. Rinse the thyme and tie it together with kitchen twine.
Peel and dice the onion. Heat the oil in a Dutch oven and fry the venison in it. Add the prepared ingredients and cook briefly. Season with salt and pepper. Pour in the stock and cook covered for 50-60 minutes over medium heat.
Mix the cornstarch with a little cold water until smooth. Remove the thyme from the goulash and stir in the cornstarch water. Bring to a boil while stirring. Season with salt and pepper before serving.