Venison Goulash
This is one of the heartiest meals that I like to make. It is filled with delicious veggies and venison. While we may not all be hunters I am blessed with one in my family. So I often have some game meat available. Don't fret though! If you prefer beef this recipe is easily transitioned. Goulash is a fantastic addition to a campsite and makes some amazing leftovers!
Equipment
- Dutch Oven
- Campfire
Ingredients
- 2 Tbsp Oil
- 1.5 lbs Venison from neck, flank, -Shanks, cut into cubes
- 3 md Onions very thinly sliced
- 1 md Green Bell pepper thinly Sliced, seeds & pith removed
- 2 Tbsp Paprika
- 1 tsp Salt
- 1/2 cup Water
Instructions
- Start your fire and prepare cooking for medium heat.
- In a Dutch Oven, heat oil and brown venison, stirring often.2 Tbsp Oil, 1.5 lbs Venison
- Add the onions, sprinkle with paprika and salt while stirring, saute over med heat until onions are soft.3 md Onions, 2 Tbsp Paprika, 1 tsp Salt
- Put in the green pepper and cook for 2 - 3 minutes.1 md Green Bell pepper
- Add water, cover the Dutch Oven but do not put coals on top.1/2 cup Water
- Cook 45 min to an hour, until the venison is fork-tender.
Notes
Camp Hero Notes:
- Traditionally Goulash is served with broad noodles.
- You can add some pre-packaged biscuits to the top of this in the last 15 minutes of cooking. They will steam in the Dutch oven to perfection.
- Switch out the protein with whichever protein that you desire.
