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Classic Midwestern Deer Goulash
Sent in by Billy Mike.
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~ 1 1/2 lbs ground deer
~ 3 tbsp olive oil
~ 1 large yellow onion, chopped
~ 1 green bell pepper, chopped
~ 2 – 3 cloves garlic, minced
~ 1 bay leaf
~ 1/2 tsp basil
~ 1 1/2 tbsp Worcestershire sauce
~ 1 – 15 oz. can tomato sauce
~ 1 – 14.5 oz. can diced tomatoes
~ 1 – 4 oz. can sliced mushrooms
~ 1 heaping tbsp. brown sugar
~ 1 1/2 cups V8 juice
~ 1 tsp seasoning salt
~ 1 tsp fresh ground black pepper
~ 1 1/2 cups uncooked macaroni
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In a Dutch oven or large pot, heat the olive oil on medium-high heat. Add the deer meat and brown.
Add the onion, bell pepper and garlic. Cook until onion becomes transparent, about 10 minutes.
Add the rest of the ingredients except the macaroni.
Bring to a boil, stir, reduce heat, cover and simmer 20 minutes. Stir occasionally.
Stir in the macaroni. Cover and cook 20 minutes or until the macaroni is tender stirring occasionally.
Serve with fresh baked garlic bread.
Enjoy.
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