Since camping season is officially here, and I love to incorporate wild game into my camp meals, I'm going to share one of my favorite recipes: Campfire Venison Goulash. It's a well-seasoned, open-fire procedure done in a Dutch oven that is pretty low maintenance once you get it prepped. Then it's just a matter of time before the fire does its thing and the flavors come together. Some might call it hot dish, others may refer to it as macaroni casserole, but whatever you call it, this American-style goulash is going to be a hit on your next camping trip.
Campfire Venison Goulash Ingredients
- 2 tablespoons of butter
- 1 medium yellow onion, diced
- 1 large bell pepper, diced
- 1 pound ground venison
- 4 garlic cloves, minced
- 1 (14 ounce can) petite diced tomatoes
- 1 (15 ounce can) tomato sauce
- 32 ounces reduced sodium beef broth
- 1 cup water
- 1 (16 ounce package) elbow noodles, uncooked
- 2 Bay leaves
- 1 tablespoon Paprika
- 1 tablespoon Italian seasoning
- 1/2 teaspoon Salt
- 1/4 teaspoon pepper
- 8 ounces shredded cheddar cheese
Campfire Venison Goulash Instructions
- Add the butter to a 10-inch Dutch oven and place it over a campfire.
- Sauté the diced pepper and onion in the Dutch oven over a full compliment of coals (or equivalent) for three minutes.
- Add in the ground venison and cook until it is approximately halfway browned, breaking the meat up as it cooks.
- Add in the garlic and stir for one minute.
- Pour in the beef broth, tomato sauce, and water. Then add in the elbow noodles, diced tomatoes, bay leaves, and seasonings. Stir it well and cover. Simmer for about 30 minutes, or until the noodles are soft, stirring often.
- Add in the cheese and cook until the cheese is melted. Serve immediately.
