Best Venison Spaghetti Recipes

SPAGHETTI AND VENISON MEATBALLS (OAMC)

Spaghetti and Venison Meatballs (Oamc) image

Freezer full of deer meat and had to come up with something new. So my daughter and I came up with this for dinner. This could be a Oamc meal just cool meatballs and freeze, freeze sauce and when the time comes place thawed into stock pot and let simmer 30 minutes. Even easier for the cooking day would be to place the frozen meatballs in bottom of crock pot and broken up frozen sauce on top of meatballs turn on low all day.

Provided by Shawn C

Categories Deer

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 24

Ingredients

1 lb ground beef
1 lb ground venison
1/2 cup fine chopped onion
2 garlic cloves, finely minced (large ones)
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
1/2 cup milk
1/2 cup breadcrumbs
1/2 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon thyme
2 teaspoons Worcestershire sauce
minced mushroom stems
8 ounces mushrooms, sliced stems removed for meatballs
8 ounces tomato sauce
2 (28 ounce) cans crushed roma tomatoes
1 (28 ounce) can petite diced tomatoes
4 garlic cloves, finely minced
1/2 cup chopped fine onion
1 tablespoon dried basil
1 tablespoon salt
1 teaspoon olive oil
1 lb pasta

Steps:

in stock pot place olive oil and saute onions until tender, add tomatoes, garlic, seasons and mushrooms let simmer.
in large bowl place all ingredients (except bread crumbs) and mix very well to distribute the garlic and onion.
add bread crumbs a little at a time and mix making sure that the meat will stick together, add more crumbs or torn bread if needed.
make into balls that suit your size.
fry or bake meatballs until done. for frying use a cast iron heavy skillet with a tiny bit of oil if necessary to prevent sticking.
bake on a rack to help with dripping removal. at 400* for 20 minutes. add 1/2 cup water to pan turn up oven to 450* for 25 more minutes.
put meatballs in sauce and simmer 30 minutes meanwhile cook pasta in hot salted water according to box directions.
serve with garlic bread and a crisp salad a little vino if ya want.

Nutrition Facts : Calories 562.2, Fat 16.9, SaturatedFat 6.4, Cholesterol 132.6, Sodium 1502.2, Carbohydrate 65.4, Fiber 7, Sugar 12.7, Protein 37.6

SPAGHETTI DELLA CARNE DI CERVO(AKA VENISON SPAGHETTI)

Spaghetti Della Carne Di Cervo(Aka Venison Spaghetti) image

Had to use us some of that fresh deer meat in the freezer so I threw this together based on my wife's usual "ragu" sauce.

Provided by Spyder-man

Categories Deer

Time 3h30m

Yield 6 quarts, 15 serving(s)

Number Of Ingredients 16

Ingredients

1 lb ground venison
1 lb ground chuck
1 1/2 cups chopped onions
2 stalks celery, finely chopped
3 garlic cloves, smashed then chopped
2 carrots, peeled finely chopped
2 (28 ounce) cans crushed tomatoes
1 lb white mushroom, washed sliced
1 (15 ounce) can petitie diced tomatoes
1 (15 ounce) can tomato sauce
1 tablespoon dried basil
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 cup merlot (optional)
olive oil (evoo)

Steps:

Sauté onions, celery and garlic in very large pot in 2 tablespoons olive oil until almost translucent.
Add meats, carrots and begin to cook until meat is done.
Add all remaining ingredients: canned tomatoes and sauce and mushrooms and spices, Worcestershire and wine.
Simmer for a few hours--the longer the better stirring occasionally.
Serve over favorite pasta with some garlic bread.

Nutrition Facts : Calories 158.3, Fat 5.2, SaturatedFat 2, Cholesterol 43.9, Sodium 654.8, Carbohydrate 14.4, Fiber 3.2, Sugar 7.9, Protein 15.1

BAKED SPAGHETTI WITH VENISON

Baked Spaghetti with Venison image

This recipe is quick and easy. The venison is such a clean taste that mixes well with the plethora of spices. It takes no time at all and taste even better the next day.

Provided by Kandicegibson

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h5m

Yield 6

Number Of Ingredients 13

Ingredients

1 (8 ounce) package angel hair pasta
2 tablespoons olive oil
1 pound cubed lean venison
1 small onion, diced
1 bell pepper, diced
1 (6 ounce) can tomato paste
2 (15 ounce) cans tomato sauce
1 teaspoon garlic salt
1 ½ teaspoons dried dill
1 ½ teaspoons dried marjoram
1 ½ teaspoons Italian seasoning
4 ounces shredded Mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.
Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 36.8 g, Cholesterol 72.9 mg, Fat 12 g, Fiber 5.3 g, Protein 29.1 g, SaturatedFat 4 g, Sodium 1547.8 mg, Sugar 10.9 g

VENISON SPAGHETTI

VENISON SPAGHETTI image

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

Provided by Rev BJ Friley @RevBJFriley

Categories Wild Game

Number Of Ingredients 10

Ingredients

1 pound(s) ground venison
1/4 cup(s) olive oil
2 tablespoon(s) minced parsley
1 cup(s) chopped onion
2 - cloves garlic, minced
1 can(s) (12 oz.) tomato sauce
2 tablespoon(s) worcestershire sauce
- salt and pepper to taste
1 box(es) (8 oz.) spaghetti, cooked
- freshly grated parmesan cheese

Steps:

Brown venison in oil.
Add parsley, onions and garlic.
Cook until tender.
Add remaining ingredients except spaghetti and cheese.
Simmer over low heat for 2 hours.
Serve over spaghetti.
Serve with parmesan cheese.

WHOLE WHEAT VENISON SPAGHETTI

Whole Wheat Venison Spaghetti image

We had deer meat left over and I decided to use it as the meat base in my spaghetti sauce.

Provided by Jennifer Bass @jenniebug1978

Categories Pasta

Number Of Ingredients 8

Ingredients

1 pound(s) ground venison
8 ounce(s) sliced baby portobello mushrooms
32 ounce(s) marinara sauce
1 small onion, finely chopped
3 clove(s) garlic, minced
1 box(es) whole wheat spaghetti
- salt
- pepper

Steps:

Bring large pot of water to a boil. While water is coming up to a boil, put marinara sauce, onions, garlic, and mushrooms in a medium sized pot, cover, and cook over medium low heat.
While water is coming to a boil, brown venison. Season with salt and pepper, to taste. Once meat is brown and no longer pink, drain on paper towels to remove any excess grease. Carefully place the meat in with the sauce and stir, replace cover and let simmer.
Once water comes to a boil, add salt and break spaghetti in half and add to the water. Cook according to package directions.
Drain spaghetti and place on a plate. Top with the venison meat sauce.