This baked spaghetti with deer meat recipe comes together quickly and easily. The pure flavor of the venison pairs beautifully with the abundance of spices. It doesn’t take long at all, and the next day it tastes even better.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
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
Instructions
- Preheat the 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, and 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 a prepared casserole dish and pour venison mixture overtop. Sprinkle with mozzarella and Parmesan cheese. Bake in the oven until cheese is bubbly and browned, about 25 minutes.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Saturated Fat | 4 g |
| Sodium | 1548 mg |
| Sugars | 11 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was good. I used venison mince since that’s what I had. I think it would be better with a different type of pasta, and adding in some veg would be good too.
Very tasty, but I’d add salt. Not nearly enough in there.
My hubby and I both really enjoyed this spaghetti! It was a great way to use some venison, and was super easy to make. I swapped in ground venison instead of chopped, but kept everything else the same. I did feel that the marjoram was a bit too much, and would definitely reduce it or leave it out next time–especially since there’s already some in the Italian seasoning mix. Otherwise, this is a very easy, very delicious recipe! Thank you!
Brought it to a pot-luck at the church. Everyone loved it!!
Made it replaced spaghetti with spaghetti squash. Was delicious. Great recipe.
Made this last night and it was delicious! I pretty much followed all directions except I used a mix of spices I had on hand, used a jar of spaghetti sauce (reviews said it was a tad dry using just 2 cans of tomato sauce), added diced tomatoes, used ground venison, and used extra cheese since my family loves cheese. The next day the leftovers tastes even better. Will be making this again!!
We loved this! Due to what we had on hand, I used ground venison instead of cubed venison (and cheddar cheese instead of mozzarella.) Everyone devoured this. Our guests couldn’t tell it wasn’t your average beef-type spaghetti!
Great and Easy Recipe! Total hit…people that didnt know it was venison loved it!
I made this for my bf and family and they all loved it! I couldn’t even tell that it was venison. Although I used ground venison instead of cubed, I added a can of diced tomatoes and switched in jar of spaghetti sauce instead of using tomato sauce. I also added extra garlic, mushrooms, and used lots of cheese on top. Also, if you like more sauce you may want to make extra on the side because when you bake it there is not a lot of sauce left over. It was delicious!
Great tasting! I cooked the meet and sauces in a stew pot then served it over brown rice. It was a good twist on pasta or rice with meat and sauce. The spices complimented well.
Super good!! I used canned spaghetti sauce instead of tomato sauce! I also left out the green pepper, but put in a can of diced tomatoes! Simply seasoned it how we like it, baked and served!! We really enjoyed this dish, and next time I may add fresh mushrooms and use regular spaghetti noodles rather than thin!
This was absolutely delicious! I don’t think I would’ve known it was venison if I hadn’t cooked it myself! For all of you hunter’s wifes who aren’t wild about venison…this one’s for you!!!
Not bad. Next time I will add more spices. Maybe some minced garlic and a bay leaf.