Updated date:

Venison Pasta Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Venison tagliatelle with chestnut mushrooms, sun dried tomatoes and garlic

Venison tagliatelle with chestnut mushrooms, sun dried tomatoes and garlic

Venison is probably not one of the most popular accompaniments for pasta or one of the most common ingredients in pasta dishes. As the recipes on this page will hopefully prove, however, properly cooked and presented loin of venison works very well with pasta and a surprising variety of accompanying ingredients. The various recipes are shown in full detail, incorporating step-by-step photographs as well as text. Hopefully, you will like some of these ideas enough to give them a try at home.

Note that although the lengthy cooking time required for the venison in these recipes is unfortunate, it really is necessary if the meat is to be enjoyed at its tender best.

Fresh Loin of Venison

Diced loin of Scottish red deer

Diced loin of Scottish red deer

Venison is a word that can be made to apply to a wide variety of types of meat around the world. Originally, it was made to apply to any type of wild game but in more modern times, it is generally applied only to meat from members of the wider deer family. The venison used in the recipes featured on this page is loin meat from farmed Scottish red deer.

Venison, Fusilli Pasta, and Roasted Mediterranean Vegetables

Succulent venison and rosilli pasta served with oven roasted Mediterranean vegetables

Succulent venison and rosilli pasta served with oven roasted Mediterranean vegetables

Cook Time

Prep time: 15 min

Cook time: 2 hours

Ready in: 2 hours 15 min

Yields: One serving

What do you think?

Ingredients

  • 6 ounces diced loin of venison
  • Extra virgin olive oil
  • 1 pint fresh beef stock
  • Salt and pepper
  • ½ aubergine (eggplant), roughly chopped
  • ½ courgette (zucchini), roughly chopped
  • ½ red onion, peeled and chopped
  • 5 cherry tomatoes
  • 1 large garlic clove, peeled and sliced
  • 4 ounces (or as required) dried fusilli pasta

Instructions

  1. Pour about a tablespoon or so of olive oil in to a pot and bring it up to a medium heat. Add the venison and season with salt and pepper. Carefully seal and brown, stirring all the time with a wooden spoon. This should take two or three minutes.
  2. Pour in the beef stock and bring to a simmer. Cover and continue to simmer for two hours or until the venison is tender.
  3. When the venison has been simmering for about an hour and a half, start your oven preheating to 400F/200C.
  4. Put all the vegetables in to a deep roasting tray and drizzle liberally with olive oil. Season with salt and pepper and carefully stir. Roast in the oven for 20 minutes.
  5. The fusilli should be added to a deep pot of heavily salted, simmering water to cook for around ten minutes. It should then be drained through a colander.
  6. The tray of vegetables should be taken from the oven and laid on a heatproof surface such as a wooden shopping board.
  7. The pasta, chopped parsley and venison (lifted from the gravy with a slotted spoon) should be added to the tray. Carefully mix together before plating to serve.

Tagliatelle Pasta With Tomato and Venison Sauce

Tagliatelle pasta with a rich, slow cooked tomato and venison sauce

Tagliatelle pasta with a rich, slow cooked tomato and venison sauce

Cook Time

Prep timeCook timeReady inYields

15 min

2 hours 15 min

2 hours 30 min

One serving

Ingredients

  • 6 ounces diced loin of venison
  • Olive oil
  • Salt and pepper
  • 8 ounce can chopped tomatoes in tomato juice
  • 1 garlic clove, peeled
  • ½ teaspoon dried oregano
  • 1 pint fresh beef stock
  • 1 dried nest (circa 4 ounces) dried tagliatelle pasta
  • Freshly chopped flat leaf parsley to garnish

Cook Time

Prep time: 30 min

Cook time: 2 hours

Ready in: 2 hours 30 min

Yields: One serving

Instructions

  1. The venison is seasoned and browned in a little olive oil.
  2. The tomatoes are blended with the oregano, the garlic clove and salt and pepper to form a smooth sauce.
  3. The tomato sauce is added to the venison along with the beef stock. The combination is brought to a gentle simmer for a couple of hours until the venison is tender.
  4. The tagliatelle nest is added to heavily salted boiling water for 10 minutes' simmering before being drained. It is then carefully stirred through the sauce.
  5. The pasta and sauce are plated before being garnished with the chopped parsley.

Venison, Sun Dried Tomato, and Chestnut Mushroom Tagliatelle

Venison, sun dried tomatoes, chestnut mushrooms and black olive tagliatelle pasta

Venison, sun dried tomatoes, chestnut mushrooms and black olive tagliatelle pasta

Ingredients

  • 6 ounces diced venison loin
  • Olive oil
  • Salt and pepper
  • 1 pint fresh beef stock
  • 8 pitted black olives,halved
  • 4 sun dried tomato pieces, roughly chopped
  • 2 chestnut mushrooms, wiped and sliced
  • 2 garlic cloves, peeled and sliced
  • Nest of dried tagliatelle pasta (approximatrely 4 ounces)
  • Freshly chopped parsley

Instructions

  1. The venison meat is as before browned in olive oil, seasoned and simmered in the beef stock for a couple of hours until tender.
  2. The tagliatelle goes in to a big pot of heavily salted water to simmer for ten minutes until just al dente. It is then drained through a colander.
  3. The sun dried tomatoes, mushrooms, garlic and olives should be added to a pot with a little warmed olive oil to sautee for a couple of minutes. The drained pasta, drained venison and parsley are then added and carefully stirred though before the whole combination is plated and served.

Curried Venison Spaghetti

Venison curry sauce served on a bed of turmeric spiced spaghetti

Venison curry sauce served on a bed of turmeric spiced spaghetti

Cook Time

Prep time: 15 min

Cook time: 2 hours

Ready in: 2 hours 15 min

Yields: Two servings

Ingredients

  • 2 tablespoons vegetable oil
  • 1 teaspoon medium chilli powder
  • 1 teaspoon garam masala
  • 1 teaspoon medium curry powder
  • 12 ounces diced loin of venison
  • 4 ounces mixed sliced bell peppers
  • ½ red onion, peeled and sliced
  • 14 ounce can plum tomatoes in tomato juice
  • 1 large garlic clove, peeled
  • 1 pint fresh beef stock
  • 6 ounce dried spaghetti
  • 1 teaspoon ground turmeric
  • 1 tablespoon freshly chopped coriander/cilantro, plus extra to garnish

Instructions

  1. Put the tomatoes and garlic clove in to your blender/liquidiser and blitz until smooth.
  2. Pour the vegetable oil in to a large pot and add the spices. Stir fry gently for a couple of minutes to cook off the spices before adding the vension to brown and seasoning with salt and pepper.
  3. Pour the pureed tomatoes and stock in to the pot and bring to a gentle simmer for a couple of hours until the venison is tender.
  4. Add the turmeric to a large pot of heavily salted water along with the apaghetti. Cook for about ten minutes until the pasta is al dente.
  5. Drain the spaghetti and arrange in bed form on plates. Stir the tablespoon of coriander/cilantro through the venison curry before spooning on to the spaghetti and garnishing with the remaining herb.

© 2013 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on December 07, 2013:

I hope you enjoy whatever you try, Cjarosz - thanks for visiting.

Thanks as always randomcreative - I hope you get a chance to try this combination. It does work - I promise! :)

I'm so envious, bipolartist! I would love to hear how your ideas turn out. Good luck with your fresh deliveries and thanks for visiting :)

Amy Magness Alaoui from United States of America on December 07, 2013:

This is great! My husband is a hunter and I am tired of using his family's recipes. We have a buck and doe coming in tomorrow when he arrives home, so I will be using one of these. I will update. Thanks so much.

Rose Clearfield from Milwaukee, Wisconsin on December 05, 2013:

You're right that venison is not the most popular pairing for pasta, but there is no reason not to give it a try. I hope that I can sometime.

cjarosz on December 03, 2013:

Oh my this looks amazing!!!! Will definitely be trying it out

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on December 03, 2013:

Thanks Free2writ3 and torrilynn - I hope there's something here you will get a chance to try

torrilynn on December 03, 2013:

Ive heard of Venison but Ive never had it before. Thanks for the recipe and tips. Voted up.

Free2writ3 from Sharon Hill, Pennsylvania on December 02, 2013:

Wow!, very yummy recipes...thanks for sharing.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on December 01, 2013:

Thank you peachpurple. I think meat is often under-rated as a pasta accompaniment and I love experimenting with its inclusion. Hope you enjoy these ideas.

peachy from Home Sweet Home on December 01, 2013:

meaty pasta! I love the way you cook your original pasta sauce. Very delicious. Thanks for sharing