Ground Venison Goulash
A hearty American-style goulash made with ground venison, tomatoes, garlic and fresh herbs. Finished with cheddar cheese, and ready in under an hour.
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!