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Easy Dutch Oven Venison Goulash Recipe by Timber 2 Table from Realtree Newsletter

By RVL / April 19, 2020

Easy Dutch Oven Venison Goulash Recipe

An easy-to-make, one-pot meal the entire family will love.

BY  AUTHOR OF TIMBER 2 TABLE WILD GAME RECIPESPRINT RECIPE

PREP TIME
COOK TIME
5-9
SERVES
MEDIUM
DIFFICULTY

Add this one to your deer-camp list of recipes. It’s a handy one-pot meal that can feed a crowd on a few simple ingredients. Don’t just save it for camp though, it makes a hearty family meal at home as well. A Dutch oven is the perfect cooking vessel, be it on the campfire, gas camp range, or the stovetop. Serve it with a chunk of crusty bread for a full meal. Add a salad if you are inclined to include something green with your meal.

Serve the goulash with a chunk of crusty bread or a salad to make a meal.

Serve the goulash with a chunk of crusty bread or a salad to make a meal.

Total cooking time is just under an hour, so it goes from cooler to plate in a short time. The rich tomato sauce blends with creamy sour cream and gooey cheese to make it a dish the entire family will love. The recipe makes a lot, so cut it in half if you are only feeding a few folks.

INGREDIENTS

2 pounds ground venison

1 pound dried elbow macaroni

1 medium yellow onion, diced

3 cloves garlic, finely chopped

1 15-ounce can tomato sauce

2 tablespoons tomato paste

1 15-ounce can diced tomatoes

1 15-ounce can beef broth

1 cup sour cream

1 cup Italian blend cheese, shredded

1 cup Monterey Jack cheese, shredded

2 cups of water

1 tablespoon Italian seasoning

1 tablespoon salt

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon black pepper

3 bay leaves

 

COOKING INSTRUCTIONS

Brown the ground venison and diced onion together. Add the garlic and continue to cook for 5 more minutes. Add the tomato sauce, tomato paste, and diced tomatoes. Pour in the water and beef broth, then add the Italian seasoning, salt, paprika, pepper and garlic powder and bay leaves. Stir well and cover the pot with a tight fitting lid.

Stir the sauce ingredients into the browned venison and onions.

Stir the sauce ingredients into the browned venison and onions.

Reduce the heat and simmer for 20 minutes. Remove the bay leaves. Pour in the dried elbow macaroni, stir well and return the lid. Simmer for 15 more minutes. Add the sour cream and cheese, stir well, return the lid and allow to cook for 5 more minutes or until cheese has melted. Serve with crusty bread or garlic bread slices.

Lots of gooey cheese make this a family favorite.

Lots of gooey cheese make this a family favorite.

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