Venison Goulash

Fall calls for hardy dishes that warm the soul. Using venison from a whitetail deer hunt of your own can add the perfect touch to any meal. Chili and Goulash have been long-time American favorites. Venison Goulash is a great meal from after your whitetail deer hunt
venison recipes, Hidden Hollow Whitetail Ranch

  • 1 ½ pounds ground venison
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 cups water
  • 30-ounces tomato sauce
  • 28-ounces canned diced tomatoes with basil, garlic, and oregano (I use Hunt’s)
  • ¼ teaspoon dried oregano
  • 2 dried bay leaves
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 2 cups elbow macaroni, uncooked

  • In a large Dutch oven, brown the venison in the olive oil. Add onion and garlic and cook until onion is translucent. Season with salt and pepper.
  • Add water, tomato sauce, diced tomatoes, oregano, bay leaves, and cayenne pepper.
  • Cover and simmer for 20 minutes, stirring occasionally.
  • Stir in macaroni. Cover and cook over medium-low heat for 25 minutes, stirring occasionally.
  • Remove bay leaves.
  • Serve immediately.