ground venison pasta recipes 1

Ground Venison Pasta Recipes

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If you’re looking for delicious and easy-to-make meals that incorporate ground venison, then you’ve come to the right place! In this article, we’ll be sharing a variety of mouthwatering ground venison pasta recipes that are sure to satisfy your taste buds. From classic spaghetti bolognese to creamy mushroom and venison pasta, these recipes showcase the versatility of ground venison and its ability to elevate any pasta dish. So, grab your apron and get ready to impress both friends and family with these delectable creations!

Classic Spaghetti Bolognese

Spaghetti Bolognese is a classic Italian dish beloved by many. It’s hearty, flavorful, and incredibly satisfying. Here’s a recipe for Classic Spaghetti Bolognese using ground venison as the star ingredient.

Ingredients

  • 1 pound ground venison
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 cup red wine (optional)
  • 1 teaspoon dried Italian herbs
  • Salt and pepper to taste
  • 1 pound spaghetti noodles
  • Freshly grated Parmesan cheese, for serving
  • Fresh basil leaves, for garnish

Instructions

  1. In a large skillet, heat some olive oil over medium heat. Add the onion, garlic, carrot, and celery, and cook until the vegetables are softened.

  2. Add the ground venison to the skillet and cook until browned, breaking it up with a spatula as it cooks.

  3. Pour in the crushed tomatoes and red wine (if using). Stir in the dried Italian herbs, salt, and pepper. Reduce the heat to low and let the sauce simmer for about 30 minutes, allowing the flavors to meld together.

  4. While the sauce simmers, cook the spaghetti noodles according to the package instructions until al dente. Drain the noodles and set aside.

  5. Serve the Bolognese sauce over the cooked spaghetti noodles. Top with freshly grated Parmesan cheese and garnish with fresh basil leaves.

Pro Tips

  • Use a mix of ground beef and ground venison for a more complex flavor.
  • Make a double batch of the Bolognese sauce and freeze half for later use.
  • Stir in a tablespoon of tomato paste for a richer sauce.

Cheesy Venison Lasagna

Lasagna is a comfort food favorite, and this recipe takes it up a notch by using tender ground venison and plenty of gooey cheese. Get ready for a delightful cheesy feast!

Ingredients

  • 1 pound ground venison
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons dried Italian herbs
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 12 lasagna noodles
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish

Instructions

  1. In a large skillet, brown the ground venison over medium heat. Add the onion and garlic, and cook until the onion is translucent.

  2. Stir in the crushed tomatoes, tomato paste, dried Italian herbs, sugar, salt, and pepper. Simmer the sauce for about 20 minutes, allowing the flavors to meld.

  3. Cook the lasagna noodles according to the package instructions until al dente. Drain the noodles and set aside.

  4. Preheat your oven to 375°F (190°C).

  5. In a greased 9×13-inch baking dish, spread a thin layer of the meat sauce. Layer lasagna noodles on top, followed by a generous amount of the meat sauce, shredded mozzarella cheese, and grated Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of meat sauce and cheese on top.

  6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melty and golden.

  7. Let the lasagna cool for a few minutes before serving. Garnish with fresh basil leaves.

Pro Tips

  • Add a layer of sautéed mushrooms or spinach for extra flavor and nutrients.
  • Let the lasagna sit for at least 10 minutes after baking to allow it to set before serving.
  • Use no-boil lasagna noodles to save time and simplify the recipe.

Ground Venison Pasta Recipes

Creamy Venison Stroganoff

If you’re in the mood for a creamy and comforting pasta dish, look no further than Creamy Venison Stroganoff. This recipe takes the classic beef stroganoff and gives it the venison twist, resulting in a rich and satisfying meal.

See also  Fusilli Pasta Recipes With Chicken

Ingredients

  • 1 pound ground venison
  • 1 onion, diced
  • 8 ounces sliced mushrooms
  • 2 cloves of garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 cup sour cream
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • Egg noodles, cooked according to package instructions
  • Chopped parsley, for garnish

Instructions

  1. In a large skillet, heat the butter over medium heat. Add the onion, mushrooms, and garlic, and cook until the vegetables are softened.

  2. Add the ground venison to the skillet and cook until browned, breaking it up with a spatula as it cooks.

  3. Sprinkle the flour over the meat and vegetables and stir well to coat.

  4. Slowly add the beef broth to the skillet, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for a few minutes until thickened.

  5. Reduce the heat to low and stir in the sour cream and Worcestershire sauce. Season with salt and pepper to taste.

  6. Serve the creamy venison stroganoff over cooked egg noodles. Garnish with chopped parsley.

Pro Tips

  • For an extra kick of flavor, add a splash of Dijon mustard to the sauce.
  • Don’t let the stroganoff come to a boil after adding the sour cream to avoid curdling.
  • Leftovers can be refrigerated and reheated, but the sauce may thicken further. Simply add a splash of broth or water to loosen it up.

Spicy Venison Penne Arrabbiata

If you’re a fan of spicy food, Spicy Venison Penne Arrabbiata is a must-try. This fiery pasta dish features ground venison infused with bold flavors and a kick of heat, making it a perfect choice for those who like to add some excitement to their meals.

Ingredients

  • 1 pound ground venison
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 can (14 ounces) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 1/4 cup red wine (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper to taste
  • 1 pound penne pasta
  • Freshly grated Parmesan cheese, for serving
  • Fresh parsley, for garnish

Instructions

  1. In a large skillet, brown the ground venison over medium heat. Add the onion and garlic, and cook until the onion is translucent.

  2. Stir in the crushed tomatoes, tomato paste, red wine (if using), dried oregano, dried basil, red pepper flakes, salt, and pepper. Simmer the sauce for about 20 minutes, allowing the flavors to meld.

  3. Cook the penne pasta according to the package instructions until al dente. Drain the pasta and set aside.

  4. Toss the cooked penne pasta with the spicy venison sauce until well coated.

  5. Serve the Spicy Venison Penne Arrabbiata with freshly grated Parmesan cheese and garnish with fresh parsley.

Pro Tips

  • Adjust the amount of red pepper flakes according to your spice tolerance.
  • Add chopped black olives for an extra burst of flavor and texture.
  • This dish pairs well with a glass of bold red wine like Chianti or Zinfandel.

Ground Venison Pasta Recipes

Venison Mac and Cheese

Mac and cheese is a beloved comfort food, and with the addition of ground venison, it becomes even more satisfying. This recipe for Venison Mac and Cheese will bring smiles to your table with its creamy cheese sauce and flavorful venison.

Ingredients

  • 1 pound ground venison
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 teaspoon mustard powder
  • Salt and pepper to taste
  • 1 pound macaroni noodles, cooked according to package instructions
  • Bread crumbs, for topping
  • Fresh parsley, for garnish

Instructions

  1. In a large skillet, brown the ground venison over medium heat. Add the onion and garlic, and cook until the onion is translucent.

  2. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute to create a roux.

  3. Slowly whisk in the milk, and cook until the mixture thickens and comes to a simmer.

  4. Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese until melted and smooth. Add the mustard powder and season with salt and pepper to taste.

  5. Combine the cooked macaroni noodles with the venison and the cheese sauce. Stir until well coated.

  6. Preheat your oven to 375°F (190°C). Transfer the mac and cheese mixture to a greased baking dish.

  7. Sprinkle bread crumbs over the top of the mac and cheese.

  8. Bake for 20-25 minutes, or until the top is golden and bubbly.

  9. Garnish with fresh parsley before serving.

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Pro Tips

  • Experiment with different cheese combinations like adding Gruyere or Monterey Jack for a unique flavor twist.
  • For extra indulgence, add cooked and crumbled bacon to the mac and cheese before baking.
  • Leftovers can be reheated in the microwave or oven. To prevent drying out, cover with foil before reheating.

Venison Meatballs with Pasta

Meatballs are a versatile and delicious addition to any pasta dish. This recipe for Venison Meatballs with Pasta showcases the flavors of ground venison in a tender and flavorful form. It’s a crowd-pleaser that will have everyone asking for seconds.

Ingredients

  • 1 pound ground venison
  • 1/2 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 cloves of garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 egg, beaten
  • Salt and pepper to taste
  • Olive oil, for cooking
  • 1 jar (24 ounces) marinara sauce
  • 1 pound spaghetti noodles
  • Fresh basil leaves, for garnish

Instructions

  1. In a large bowl, combine the ground venison, bread crumbs, grated Parmesan cheese, minced garlic, chopped fresh parsley, beaten egg, salt, and pepper. Mix until well combined.

  2. Roll the mixture into meatballs, about 1 inch in diameter.

  3. In a large skillet, heat some olive oil over medium heat. Add the meatballs to the skillet and brown them on all sides.

  4. Pour the marinara sauce over the meatballs, reduce the heat to low, and simmer for about 20 minutes, or until the meatballs are cooked through.

  5. While the meatballs simmer, cook the spaghetti noodles according to the package instructions until al dente. Drain the noodles and set aside.

  6. Serve the Venison Meatballs with Pasta by placing a generous helping of spaghetti noodles on a plate or in a bowl. Top with meatballs and marinara sauce. Garnish with fresh basil leaves.

Pro Tips

  • Mix ground pork or beef with the ground venison for extra moisture and flavor in the meatballs.
  • Make a big batch of meatballs and freeze the extras for quick and easy meals in the future.
  • Sprinkle grated Parmesan cheese on top of the dish for an additional savory touch.

Venison Carbonara

Carbonara is a creamy and indulgent pasta dish that originates from Rome, Italy. This recipe for Venison Carbonara adds a unique twist to the classic by using ground venison instead of the traditional pancetta or bacon. Get ready to experience a whole new level of deliciousness!

Ingredients

  • 1 pound ground venison
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 4 eggs
  • 1 cup grated Parmesan cheese, plus extra for garnish
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 1 pound spaghetti noodles
  • Fresh parsley, for garnish

Instructions

  1. In a large skillet, brown the ground venison over medium heat. Add the onion and garlic, and cook until the onion is translucent.

  2. In a mixing bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, salt, and pepper until well combined.

  3. Cook the spaghetti noodles according to the package instructions until al dente. Drain the noodles and set aside.

  4. While the noodles cook, lower the heat to low on the skillet with the venison. Slowly pour the egg mixture into the skillet, stirring constantly until the sauce thickens slightly.

  5. Add the cooked spaghetti noodles to the skillet with the venison and egg mixture. Toss until the noodles are well coated in the creamy sauce.

  6. Serve the Venison Carbonara with an additional sprinkle of grated Parmesan cheese and fresh parsley for garnish.

Pro Tips

  • For a richer flavor, substitute some of the heavy cream with melted butter.
  • Slowly pour the egg mixture into the skillet off the heat to avoid scrambling the eggs.
  • Add a dash of freshly grated nutmeg to the sauce for a touch of warmth and depth.

Wild Mushroom and Venison Pasta

If you’re looking to elevate your pasta game, Wild Mushroom and Venison Pasta is the way to go. This sophisticated and earthy dish combines the flavors of sautéed wild mushrooms, ground venison, and a touch of cream for a truly exceptional dining experience.

Ingredients

  • 1 pound ground venison
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 8 ounces mixed wild mushrooms, sliced
  • 2 tablespoons butter
  • 1/2 cup white wine (optional)
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1 pound fettuccine noodles
  • Fresh thyme leaves, for garnish
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Instructions

  1. In a large skillet, brown the ground venison over medium heat. Add the onion and garlic, and cook until the onion is translucent.

  2. Push the venison mixture to one side of the skillet and add the butter to the empty side. Once melted, add the sliced wild mushrooms and sauté until they are soft and golden.

  3. If using white wine, pour it into the skillet and cook until the liquid has evaporated.

  4. Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer for a few minutes, until it thickens slightly. Season with salt and pepper to taste.

  5. Cook the fettuccine noodles according to the package instructions until al dente. Drain the noodles and set aside.

  6. Toss the cooked fettuccine noodles with the venison and mushroom sauce until well coated.

  7. Serve the Wild Mushroom and Venison Pasta, garnished with fresh thyme leaves.

Pro Tips

  • Use a variety of wild mushrooms like cremini, shiitake, and oyster for a complex flavor profile.
  • If you prefer a lighter sauce, substitute half of the heavy cream with chicken or vegetable broth.
  • Top the dish with a sprinkle of grated Parmesan cheese for an extra layer of richness.

Venison Baked Ziti

Baked ziti is a classic Italian-American dish that combines pasta, cheese, and sauce into one comforting casserole. This recipe for Venison Baked Ziti showcases the flavors of ground venison alongside gooey cheese and a flavorful tomato sauce, creating a dish that will leave you feeling warm and satisfied.

Ingredients

  • 1 pound ground venison
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons dried Italian herbs
  • Salt and pepper to taste
  • 1 pound ziti pasta
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • Fresh basil leaves, for garnish

Instructions

  1. In a large skillet, brown the ground venison over medium heat. Add the onion and garlic, and cook until the onion is translucent.

  2. Stir in the crushed tomatoes, tomato paste, dried Italian herbs, salt, and pepper. Simmer the sauce for about 20 minutes, allowing the flavors to meld.

  3. Cook the ziti pasta according to the package instructions until al dente. Drain the pasta and set aside.

  4. Preheat your oven to 375°F (190°C).

  5. In a greased 9×13-inch baking dish, spread a thin layer of the meat sauce. Layer half of the cooked ziti noodles on top, followed by half of the remaining meat sauce, shredded mozzarella cheese, and dollops of ricotta cheese. Repeat the layers with the remaining ingredients, finishing with a layer of meat sauce and cheese on top.

  6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melty and golden.

  7. Let the baked ziti cool for a few minutes before serving. Garnish with fresh basil leaves.

Pro Tips

  • Mix in some sautéed bell peppers or mushrooms for added flavor and texture.
  • Sprinkle some dried red pepper flakes over the top before baking for a touch of heat.
  • Leftovers can be refrigerated and reheated. To prevent drying out, cover with foil before reheating.

Venison Pasta Salad

Pasta salad is a refreshing option for those hot summer days when you crave something light and cool. This recipe for Venison Pasta Salad combines the flavors of ground venison, colorful vegetables, and a tangy vinaigrette dressing, making it a perfect dish for picnics or potlucks.

Ingredients

  • 1 pound ground venison
  • 1/2 cup diced red onion
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced black olives
  • 1/4 cup chopped fresh parsley
  • 8 ounces rotini or fusilli pasta, cooked according to package instructions and cooled
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove of garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. In a large skillet, brown the ground venison over medium heat. Add the red onion and cook until the onion is softened.

  2. In a large mixing bowl, combine the cooked venison, diced bell pepper, cherry tomatoes, sliced black olives, chopped fresh parsley, and cooked pasta.

  3. In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper to make the vinaigrette dressing.

  4. Pour the dressing over the pasta salad and toss until well coated.

  5. Let the Venison Pasta Salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Pro Tips

  • Customize the pasta salad by adding your favorite vegetables like cucumbers, radishes, or corn kernels.
  • For extra flavor, crumble some feta cheese or sprinkle grated Parmesan cheese over the salad before serving.
  • You can prepare the pasta salad a day ahead, but hold off on adding the dressing until just before serving to keep the pasta from drying out.