Super Top Secret Venison Goulash Recipe.

[Corjack]

1. One pound aprox ground wild game
2. One bottle 24 ounce of your favorite spaggetti sauce. I like Ragu Mammas special garden sauce.
3. One can 4 ounce mushrooms.
4. about 1/2 of a medium sized onion minced.
5. One cup elbow pasta, or bow tie, penne, or even regular spaghetti, busted up a bit if using long spaghetti noodles.
6, Olive oil
7. Italian seasoning

Easy one pot method.

1.Brown the wild game meat in a medium size pot with a lid.
2. Dump can of mushrooms juice and all into pot,
3 Dump 24 once bottle of sauce in pot.
4. Take empty can of mushrooms, fill it with water, and dump it in pot. I usually put it in the bottle of sauce, shake it and dump to get all the sauce out.
5. I dump in a good sprinkling of Italian seasoning, and if I remember a teaspoon of minced garlic. and a good pinch of salt.
6. Cover and leave on medium heat stirring every 7 or so minutes. usually let it simmer for 30 to 40 minutes. keep it covered as you want it to remain pretty soupy.
7. Dump in another empty mushroom can of water. Stir it in. Now dump in the dried pasta, stir it lightly, so it is covered by sauce, but not so much you get a lot of pasta on bottom, or you get a bit of pasta sticking to the bottom. leave it covered over medium heat. you just want a gentle bubble. Stir it a bit every five minutes. Pasta will tender up in about 15 minutes. If your heat is too high it will stick. if you do not have enough liquid it will also try and stick. after you cook it a few times you will get the proper hang of it. Just be sure it is soupy enough to cook the pasta. if you get it done and it is too runny, just simmer for a bit with lid off.

You can modify the recipe as much as you want. Worse it has ever turned out for me is good. Usually anybody that I cook this for carrys on about how good it is. You can also sprinkle a bit of chilli powder on it for a slightly different taste. some times I do this when warming up the leftovers.