Easy Ground Venison Goulash (30-Minute Family Dinner)

Looking for an easy way to use ground venison? This American-style venison goulash is a hearty family dinner made with ground deer meat, pasta, tomato sauce, and simple pantry seasonings. It's ready in about 30 minutes and is one of my favorite ground venison recipes for busy weeknights.

With a husband who loves to hunt, we usually have plenty of venison in the freezer. Over the years I've learned that the easiest venison recipes are often the ones my family loves most. This simple goulash is comfort food at its finest and tastes just like the old-fashioned version many of us grew up eating.

I make this recipe often during deer season when our evenings are packed with sports practices, chores, and everything else life throws our way. Better yet, it tastes even better the next day when reheated in a skillet with a little butter. If you ask me, the leftovers might be the best part.

What Is Venison Goulash?

Venison goulash is an American-style one-pot pasta dish made with ground venison, tomato sauce, pasta, and seasonings. Similar to traditional hamburger goulash, it's an easy way to turn ground deer meat into a hearty family dinner.

Why You'll Love This Ground Venison Goulash

• Ready in about 30 minutes, making it perfect for busy weeknights.
• A great way to use ground venison without any gamey flavor.
• Made with simple pantry ingredients you probably already have on hand.
• Hearty, filling, and kid-approved.
• Tastes even better the next day for easy leftovers.

Sometimes instead of searching for a new dinner recipe, I find myself going back to the meals I grew up eating. My grandma made goulash often, and while her version used ground beef instead of venison, it was always one of my favorites.

She also insisted on shell pasta instead of elbow macaroni, and that's the way I've always made it, too. Some traditions are worth keeping.

If you're looking for more ways to use ground deer meat, be sure to try my Italian Wedding Soup with Venison Meatballs, Venison Hamburger Helper, Easy Venison Meatballs, Venison Chili, Venison Shepherd's Pie, or Homemade Bierocks with Venison.

American Goulash vs. Traditional Hungarian Goulash

Despite the name, this recipe is not a traditional Hungarian goulash. Traditional goulash is a slow-cooked stew made with chunks of beef or venison, paprika, and vegetables.

This venison goulash is the American version many of us grew up eating: ground meat, pasta, tomato sauce, and simple pantry seasonings cooked together in one pot.

Ingredients

• Oil - Because venison is so lean, you'll need a little fat to cook it properly. I usually use rendered bacon grease, but lard, avocado oil, olive oil, or any other cooking fat will work. One tablespoon is all you need.
• Seasonings - Salt, chili powder, garlic powder, onion powder, paprika, and Italian seasoning add plenty of flavor without overpowering the venison.
• Pasta - My grandma always made her goulash with shell pasta instead of elbow macaroni, so that's what I use, too. Feel free to substitute elbow macaroni or any small pasta shape you have on hand. My kids like it when I mix things up and use wagon wheels pasta!
• Tomato Sauce - You'll need 32 ounces of tomato sauce. If you can your own tomatoes, a quart jar works perfectly. I often use my homemade stewed tomatoes and blend them smooth because my kids aren't fans of chunky tomatoes.
• Ground Venison - Ground venison is one of my favorite ways to use deer meat because it's versatile, affordable, and cooks just like hamburger.
  You can substitute ground beef, elk, moose, turkey, or even bear if that's what you have available.

See recipe card for quantities.

Instructions

If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead

Recipe

Helpful Equipment

• A large pot for making the pasta. 
• An enamel-coated cast iron Dutch oven for frying the meat and mixing the whole dish together or a large cast-iron skillet.
• Measuring spoons
• Wooden spoon

Tips and Troubleshooting

• It is important to cook the pasta to al dente. The pasta will continue to cook more once it is added to the hot red sauce mixture. 
• To decrease the prep time and cook time of this meal, I would recommend frying the ground meat and mixing the sauce together as the noodles are cooking. 
• The benefit to using a Dutch oven is that it can go right into the oven. I know some people like to top their American goulash with shredded cheese. If you so choose, you can sprinkle the shredded cheese right onto the goulash in the Dutch oven and place the whole pan into the oven to melt the cheese. This will save you the hassle of having a casserole dish to wash also. 

 Serving Suggestions

• This American-style goulash pairs very well with a nice warm piece of bread. It goes well with both Sourdough Batard or Plain white bread! 
• If your family does not mind chunks of vegetables in their food, you can use a ½ of white onion in place of the onion powder and two minced garlic cloves in place of the garlic powder.  
• If you have aged shredded parmesan cheese, try to sprinkle it on top when you make you plate! It adds some additional delicious flavor to it. You can also add cheddar cheese to the top and cook it in the oven until bubbly.

Storage

• Refrigerator - Store leftover venison goulash in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop as it sits, making leftovers just as delicious as the first day.
• Reheating - For the best flavor and texture, reheat leftovers in a skillet over medium heat with a tablespoon of butter. Stir occasionally until warmed through, about 5–10 minutes. You can also microwave individual portions in 30-second intervals, stirring between each interval until hot.
• Freezer - While you can freeze venison goulash for up to 3 months, I don't recommend it if possible. The pasta tends to soften and break down after thawing, which changes the texture of the dish.
• Thawing - Transfer frozen goulash to the refrigerator and allow it to thaw overnight before reheating.

FAQ

Final Thoughts

This venison goulash is easy, fast and packed full of flavor! No gamey-tasting deer meat, here! I know you will love this recipe and I can't wait to hear all about it! If you make it, please leave a comment and rating!

Happy cooking!

-Meg

More venison recipes

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The perfect dessert

These are my favorite desserts to serve with venison goulash: