This ground venison goulash hits all the right comfort food notes. It meets all of the American-style goulash requirements. Loaded with tomatoey goodness, fresh herbs, tender pasta, and just enough cheddar to bring it all together. It’s built for lean ground deer meat.
If you’ve got a freezer full of meat you’re looking to go through, this is one of those ground venison recipes to make in large batches for the family.
Why This Venison Goulash Works
- One pot, full flavor – Rich tomato base, fresh herbs, and sweet paprika make every bite sing.
- Flexible & forgiving – Use whatever short pasta you’ve got, and it’s easy to reheat or make ahead.
- Excellent for batch cooking – When deer season rolls around, I’m looking for leftovers and freezer meals. So I usually double the recipe to freeze or munch on the leftovers after a long day of hunting.
- Perfect for lean ground venison – in my opinion, cooking the pasta separately is better when working with lean meat. When you cook dried pasta directly in the meat sauce, the pasta tends to absorb a lot of the flavor.
Grinding your own? I like using a mix of neck and shoulder, along with a little pork fat, to keep things juicy, around 10%. If you’re new to processing your own deer meat, I’ve got a step-by-step guide to grinding venison that’ll walk you through it.
What Is American-style Goulash?
Here’s the rundown:
This is American-style goulash through and through. An old-school pasta dish that’s part chili, part beefy stew, and part homemade Hamburger Helper (in the best way possible). It’s got pasta, ground meat, tomato sauce, gooey cheese, and a handful of pantry staples that make it warm and cozy.
Traditionally, it’s made with ground beef, but swapping in ground deer meat gives it an earthy flavor without the excess fat. But don’t worry, this version isn’t dry. The sauce holds it all together.
Ingredients You’ll Need
Here’s what goes into this goulash. Full amounts are in the printable recipe card below.
- Ground venison – Lean, rich, and perfect for hearty meals.
- Olive oil – Just enough to sear the meat and sauté your aromatics.
- Onion + garlic – Foundational flavor.
- Fresh thyme + oregano – You can sub in dried herbs if needed.
- Paprika – Adds color and subtle sweetness.
- Tomato paste – Builds umami and body in the sauce.
- Worcestershire sauce – Brings savory depth and balances the acidity.
- Fire-roasted diced tomatoes + tomato sauce – Layered tomato flavor.
- Chicken stock – Adds moisture and mild flavor without overpowering the venison.
- Short pasta – Elbows, shells, or whatever’s in the pantry.
- Cheddar cheese – For that final creamy touch.
- Fresh parsley – Optional, but brightens things up.
Tips for the Best Deer Goulash
- Don’t overcook the sauce – Cooking the sauce too long will cause a lot of the natural moisture and fat in the venison to leach out into the sauce.
- Let the sauce rest overnight – Let the sauce rest in the refrigerator overnight before adding the pasta. This allows the flavors to mature and the meat to absorb more of the sauce. This isn’t a mandatory step but it increases the goodness of the dish.
- Use fire-roasted tomatoes – You can use regular diced tomatoes, but the smokiness of fire-roasted tomatoes really makes this dish stand out from other recipes.
How to Make Venison Goulash
This is a no-stress kind of recipe. You’re building everything in layers, and it comes together in about 45 minutes. Here’s a quick overview:
- Brown the venison
In a large pot or Dutch oven, heat olive oil over medium-high. Brown the ground venison, seasoning with salt and pepper. Break it up with a wooden spoon and cook until golden. - Sauté the aromatics
Lower the heat and stir in onions, garlic, thyme, and oregano. Cook until softened, then add tomato paste and mix well. - Simmer the sauce
Add diced tomatoes, tomato sauce, chicken stock, paprika, and Worcestershire. Bring to a simmer and let the flavors come together for about 20 minutes. - Cook the pasta
Meanwhile, cook your pasta in a separate pot of salted water. Drain when al dente. - Combine + finish
Add the drained pasta to the sauce and simmer briefly. Stir in shredded cheese and chopped parsley. Adjust seasoning with salt and pepper.
Storage & Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Reheating leftovers: Gently on the stove or in the microwave. Add a splash of stock if it’s too dry.
- Freezer: You can freeze in an airtight container for up to 3 months. If you intend to freeze before making, I recommend freezing the pasta and meat sauce separately for best results. Thaw them both overnight in the fridge and gently warm them together in a pot.
FEQUENTLY ASKED QUESTIONS
Here is a short list of commonly asked questions with answers.
Can I substitute potatoes for the pasta?
Yes. You can make venison goulash with potatoes. Mix in stewed potatoes after the sauce has been prepared.
Can I substitute other meats for the ground venison?
Yes. Lean ground pork (wild boar) makes a great alternative. For a non-wild game version, you can use 90\10 lean ground beef.
MORE GROUND VENISON RECIPES
- Venison Spaghetti
- Venison Meatloaf with Bacon
- Venison Meatballs with Sweet Chile Sauce
- Venison Bolognese
- Classic Venison Tacos
- Korean Ground Venison and Rice Bowls
- Venison Casserole
Lastly, if you make this venison goulash, please leave a review. I love reading about your wild game cooking experiences! If you have any questions about this recipe, feel free to send me a message on Instagram @Larry__White.
Ground Venison Goulash
Ingredients
- 1 pound ground venison
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh oregano leaves, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons sweet paprika
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 15 ounce can diced tomatoes (preferably fire-roasted)
- 1 15 ounce can tomato sauce
- 1 ½ cups chicken stock
- Salt and ground black pepper
- 1 pound dried pasta (any short pasta will work)
- ½ cup shredded cheddar cheese
- 2 tablespoons Fresh parsley, chopped
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and heat until it starts to lightly smoke. Add the ground venison and season with salt and pepper. Using a wooden spoon, break up the meat into small pieces. Cook until it is golden brown, around 3 to 5 minutes.
- Lower the heat to medium. Add the onions, garlic, thyme, and oregano. Cook until the onions just begin to soften, around 5 minutes. Add the tomato paste and stir to combine. Add the chicken stock, diced tomatoes, tomato sauce, paprika, and Worcestershire sauce. Season to taste with salt and pepper. Bring to a slow simmer and cook for around 20 minutes to slightly thicken and to develop the flavors.
- Meanwhile, cook your pasta according to the directions on the package in a large pot of salted water. Once al dente, drain the pasta.
- Add the drained pasta to the venison and tomato mixture. Slowly simmer until slightly thickened, around 5 minutes. If the sauce is too thick, thin it out with a little chicken stock. Stir in the fresh parsley and shredded cheddar cheese.
To Serve
- Serve in bowls topped with chopped fresh parsley and more shredded cheddar cheese.
NOTES
- Pasta Options: Elbow macaroni is classic, but any short pasta (like rotini, shells, or cavatappi) works well.
- Cheese Swap: Sharp cheddar is my go-to. But smoked cheddar, Jack cheese, and fresh parmesan work great.
- Make-Ahead: Goulash reheats well. Store in an airtight container up to 4 days. Add a splash of stock when reheating.
- Freezing: You can freeze goulash. But for best results, I recommend freezing the sauce and pasta separately. Thaw overnight in the refrigerator. Mix them together and reheat on low in the microwave or stovetop.
