Antelope Goulash Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Molly
Reviewed: Sep. 9, 2014
I made this for DH and DS using 1 1/2 pounds of venison rather than antelope. I followed the recipe as written and there was an awful lot of liquid/broth. Knowing that they wanted a thicker goulash, I added additional pasta. I know after cooling the dish and refrigerating the leftovers, it will have the consistency they were looking for. I did use small shell pasta rather than elbow and poblano peppers instead of green to kick it up a notch.
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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
Reviewed: Feb. 5, 2012
Even with the salt pepper and garlic powder, I found this dish bland and lacking. The taste did not remind me of goulash.
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Cooking Level: Expert

Living In: Tollhouse, California, USA

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Reviewed: Sep. 7, 2011
I've made a very similar dish, using ground venison but I added a T. of olive oil as venison can be very lean. I also eliminated the green pepper and added mushrooms instead. Finally, if there's too much juice, simply add a bit of tapioca. Also, I've made in a slow cooker and have had wonderful results.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 18, 2011
Very tasty and easy to make.
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