Venison Goulash

Venison Goulash - Kitchen Joy

Venison Goulash is a super simple, comforting meal that is great leftover. Feel free to use beef instead if you prefer.

  • Total Time: 1 hour
  • Yield: Serves 6-8 1x


  • 1 ½ pounds ground venison
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 cups water
  • 30-ounces tomato sauce
  • 28-ounces canned diced tomatoes with basil, garlic, and oregano (I use Hunt’s)
  • ¼ teaspoon dried oregano
  • 2 dried bay leaves
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 2 cups elbow macaroni, uncooked


  1. In a large Dutch oven, brown the venison in the olive oil. Add onion and garlic and cook until onion is translucent. Season with salt and pepper.
  2. Add water, tomato sauce, diced tomatoes, oregano, bay leaves, and cayenne pepper.
  3. Cover and simmer for 20 minutes, stirring occasionally.
  4. Stir in macaroni. Cover and cook over medium-low heat for 25 minutes, stirring occasionally.
  5. Remove bay leaves.
  6. Serve immediately.


Feel free to substitute ground beef instead of the venison.

Keywords: venison goulash