Cutting, Cooking, & Recipes

Venison Goulash

Serves 4 to 5

1 to 1.5 lbs ground venison

1 medium yellow onion diced

2 Tbsp mince garlic

1 Tbsp worcestershire sauce

1 ½ tsp season salt

½ tsp black pepper

½ ts smoked paprika

2 cups chicken or beef broth

15 oz can tomato sauce

15 oz can petite diced tomatoes

2 tsp italian seasoning (tyme, basil and oregano)

1 bay leaf

1 cup uncooked large elbow noodles

In a large skillet heat to medium then add ground venison, the diced onion, garlic, ½ of the season salt and the worcestershire sauce. Break up meat and cook till the meat is browned.

Add remaining season salt, Italian seasoning,bay leaf, broth, tomato paste and tomatoes. Turn up the heat until the mixture begins to bubble, stirring continuously for 5 to 7 minutes. Reduce heat to a simmer. Add the noodles and mix them until they are all submerged. Simmer until the noodles are al dente. You can transfer the goulash into a crock pot to keep it warm and to allow the flavors to continue to blend.

Note: fresh herbs may be used in place of the Italian herb mix. Whole kernel corn may be added to add another starch element to the recipe. A diced bell pepper may be added to the mix.

Excellent when served with toasted garlic bread or garlic French bread.