Wild Game Goulash Recipe

BY SEAN GRAY

Now that most of the big game hunting has come to an end, it’s time to enjoy some of the fruits that a successful hunt has to offer. As a kid, I can remember my dad making this delicious meal he called “goulash.” I think dad usually used beef, but as an avid hunter, I began using wild game, and the recipe comes out just as good. If you like stew, you will love this!

Ingredients:

  • 2lbs of your favourite ground meat (bear, deer, or moose)
  • 1 head of broccoli or a bag of frozen Brussel sprouts
  • 1 large onion
  • 2-3 large carrots
  • 2-3 stalks of celery
  • 2 packs of fresh or canned mushrooms
  • 5 cups of frozen peas or corn
  • 3 tablespoons of olive oil
  • 2 tablespoons of butter
  • salt and pepper to taste
  • 1 tablespoon of Montreal Steak Spice
  • 1 teaspoon of garlic
  • ½ – ¾ cups of cream
  • 1 teaspoon of basil
  • 1 teaspoon of oregano
  • 1 or 2 bay leaves
  • Parsley
  • 1-2 cups of baby spinach (optional)
  • 2-3 cans of Campbells Cream of Mushroom soup
  • a splash of water or beer if needed to get things going

Directions:

  1. In a large saucepan at medium heat, add olive oil, and butter until melted.
  2. Add the ground meat and onions and begin to brown the meat. Once the meat is browned (you may have to transfer to a stew pot depending on size of saucepan), add all veggies and spices and mix well.
  3. Add the mushroom soup and mix, allowing the mixture to simmer covered for 10-15 minutes mixing regularly.
  4. Add the cream and reduce heat to low and allow the dish to simmer for about 45 minutes, stirring occasionally.
  5. Enjoy over a nice bun, rice, or mashed potatoes; I prefer this comfort mixture over bread.

Happy bow hunting, and get that ice fishing gear ready! We may get a chance to hit a few of our favourite splake, walleye, pike, or perch lakes sooner than we think!

Leave a Reply

Your email address will not be published. Required fields are marked *