This ground venison goulash recipe is full of flavor and super simple – perfect for a weeknight dinner! Ground deer meat, savory sauce, spices, and cheese, combined with elbow macaroni for a deliciously easy ground venison recipe.
Traditional goulash can be bland and boring, but this venison goulash recipe is FULL of delicious flavors! I promise, this goulash recipe is elevated from its traditional counterpart, you’re going to love it!
Ingredients Needed
- 1 1/2 cup dry elbow macaroni
- 1 Tbsp. olive oil
- 1 1/2 pound ground venison
- 1 tsp. minced garlic
- 1/2 small white onion – chopped
- 5 oz. tomato paste
- 1/2 cup water
- 6 oz. sliced mushrooms
- 1 Tbsp. white wine vinegar
- 1 tsp. chili powder
- 1 tsp. salt
- 1 tsp. Worcestershire sauce
- 5 oz. shredded cheddar cheese
How to make ground venison goulash recipe
- Boil the elbow macaroni, drain, then set aside.
- While the macaroni is cooking, add the olive oil to a large skillet and heat over medium-high heat. Add the ground venison, minced garlic, and chopped onion, and cook until done. There shouldn’t be any excess grease to drain.
- Add the remaining ingredients, except the cheese, including the cooked macaroni, to the skillet. Stir to combine; bring to a boil then reduce to low. Cover and simmer on low for 10-15 minutes, or until the mushrooms are softened.
- Remove the lid, add the shredded cheese, stir to combine, and serve immediately.
Recipe FAQs and Notes
What is goulash made of?
The core ingredients of most any goulash recipe is elbow macaroni, ground meat of some sort, typically beef, and tomatoes – whole, diced, paste, sauce, etc.
Can I use ground elk in place of ground venison?
Yes! You can swap in ground elk meat in this recipe and follow the directions just as you would with ground deer meat.
Is venison healthier than beef?
Venison contains about 50% less fat than beef, making it low in fat and high in protein.
Recipe notes
- Swap
in ground elk meat, if preferred. - Spice up your goulash by adding in extra veggies like chopped green peppers, or kick up the heat by adding a dash of red pepper flakes!
Recommended kitchen resources for this recipe
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What to serve with venison goulash? Try these side dish recipes!
Try these additional venison recipes!
Have ground elk in the freezer? Check out these recipes!
Venison Goulash Recipe
Venison Goulash Recipe
This ground venison goulash recipe is full of flavor and super simple - perfect for a weeknight dinner! Ground deer meat, savory sauce, spices, and cheese, combined with elbow macaroni for a deliciously easy ground venison recipe.
Ingredients
- 1 1/2 cup dry elbow macaroni
- 1 Tbsp. olive oil
- 1 1/2 pound ground venison
- 1 tsp. minced garlic
- 1/2 small white onion - chopped
- 5 oz. tomato paste
- 1/2 cup water
- 6 oz. sliced mushrooms
- 1 Tbsp. white wine vinegar
- 1 tsp. chili powder
- 1 tsp. salt
- 1 tsp. Worcestershire sauce
- 5 oz. shredded cheddar cheese
Instructions
- Boil the elbow macaroni, drain, then set aside.
- While the macaroni is cooking, add the olive oil to a large skillet and heat over medium-high heat. Add the ground venison, minced garlic, and chopped onion, and cook until done. There shouldn't be any excess grease to drain.
- Add the remaining ingredients, except the cheese, including the cooked macaroni, to the skillet.
- Stir to combine; bring to a boil then reduce to low. Cover and simmer on low for 10-15 minutes, or until the mushrooms are softened.
- Remove the lid, add the shredded cheese, stir to combine, and serve immediately.
Notes
- Swap in ground elk meat, if preferred.
- Spice up your goulash by adding in extra veggies like chopped green peppers, or kick up the heat by adding a dash of red pepper flakes!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 306Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 101mgSodium: 501mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 29g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals.
Primal Pioneer is a food blog and public land hunting resource by Mike and Jennifer Shreckengost. We’re a husband and wife team who combined their two passions – a love of the outdoors and food – into a joint effort with Primal Pioneer! You’ll find resources on planning and executing your own DIY over-the-counter public land big game hunt, along with wild game recipes featuring mostly venison and elk.
I made the Venison Goulash without mushrooms. Why? Because my 11 y/o grandson won’t eat them 😃 After the first bowl and asked for more. When grandson not with us I DO use mushrooms. Thanks for a healthy, easy, tasty meal.