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Kickin' Venison Goulash Recipe

If you're a fan of goulash and ground venison, then this recipe is a must-try; it's a little different, slightly spicy, simple to make and very delicious.

Kickin' Venison Goulash Recipe

Similar to spaghetti, this Venison Goulash Recipe tastes even better the next day. (Rachel M. Childress Craddock photo)

Print Recipe

Serves: 8
Prep time: 15 minutes
Cook time: 30 minutes


Optional Ingredients:

  • Finely grated cheese of your choice, mild cheddar works well
  • Tabasco original (if you want to add some extra spiciness)
  • Substitute Hot Ro-Tel for the mild (again, if you like it spicy)
  • Small cayenne pepper seasoning packet from Carroll Shelby’s Texas Brand Chili Kit (for the 3rd time, if you like it really spicy)


  1. Cook pasta according to directions on box/package, al dente style (important to not overcook).
  2. In a large pot, brown ground venison and beef together, drain off fat, leave cooked meat in the pot.
  3. In the pot with the cooked meat, add diced onion and all seasonings (chili powder, garlic powder, seasoned pepper, salt). Mix ingredients together. Cook over low to medium heat until onions start to become translucent.
  4. Add Ro-Tel, tomato sauce and ketchup; mix/stir together. Continue to cook over low to medium heat until added ingredients are warm.
  5. Add al dente cooked pasta to pot, gently mix the pasta with other ingredients. Continue to cook over low to medium heat.
  6. Start adding water, little by little, while gently mixing with ingredients. Keep adding water until desired sauce consistency is reached.
  7. Reduce heat to low and simmer for 10 minutes, while gently stirring occasionally.
  8. Serve venison goulash in bowls, sprinkled with shredded cheese, and enjoy!
  9. Refrigerate any leftovers. This dish gets even better after it sits a day.

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