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. 

Ingredients:

• 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

Directions:

• 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.