As the weather is getting cooler and the days shorter, this easy one-pot dinner is perfect for a weeknight super.  Any kind of ground venison meat can be used, such as deer, moose, or elk.  This creamy goulash has the classic paprika spice found in Hungarian goulash, but it also gives a nod to good old macaroni and cheese and a homemade Hamburger Helper.  It’s easily prepared and cooked within an hour’s time and only requires one cooking pot to clean up afterward.  This is comfort food at its finest!

Wild Game Creamy Goulash

Ingredients:

• 1 lb. ground venison
• 1 Tbsp. olive or vegetable oil
• 4 strips uncooked smoked bacon
• 1 yellow onion, chopped, ~ 1cup
• 3 garlic cloves, minced
• 1 cayenne or other fresh hot pepper or ½-1tsp dried cayenne or 2 Tbsp. hot sauce
• 1 tsp Italian seasoning
• 2 teaspoons smoked paprika
• Pinch of salt and pepper (to taste)
• 1 cup dry white wine or dry, light-bodied red wine
• 2 cups chicken or beef stock (or water)
• ½ cup light cream
• 8 oz. tomato sauce
• 8 ounces elbow pasta
• 2 oz. or 1/2 cup American cheese, ripped into small pieces
• 6 oz. or 1 ½ cups grated Cheddar cheese

Preparation:

Heat a heavy stock/sauce pot or Dutch oven over medium heat. Add oil and bacon and fry until the bacon is crisp. Remove the bacon and reserve for later.  Add the chopped onion and hot pepper to the pan and sauté about 5 minutes until onions are lightly golden colored.  Add minced garlic, Italian seasoning, and paprika, stir and sauté a minute or two more. Add the ground venison, cook, and stir the meat until cooked through. Season lightly with salt and pepper. (The cheese and stock will add more salt so be careful not to over-season at this point). There should not be a lot of fat in the meat, but you may want to drain off grease if it seems like there is some pooling up in pan.

Crumble the reserved bacon and add it back to the meat mixture. Turn up heat to medium-high and add the wine (or stock), scraping up any bits on the bottom of the pan and allow it to reduce until the mixture is almost dry, about 8 minutes.

Add the stock, cream, and tomato sauce to the pan. Mix until combined and bring to a boil over medium-high.

Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes.

Reduce the heat to low and stir in both types of cheese, stirring until completely melted and sauce is thickened.

Remove the pan from heat.  Season to taste with salt, pepper, perhaps more hot sauce or Italian seasoning to taste. Serve immediately and sprinkle with some fresh chopped parsley or chives if available. Makes about 5 servings.