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Venison Pasta Recipes

Updated on August 06, 2016
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.

Nutrition Facts
Serving size: 85g
Calories 127
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 1 g5%
Protein 25 g50%
Cholesterol 75 mg25%
Sodium 48 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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

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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

Click thumbnail to view full-size
Browning venison in olive oilBrowned loin of venisonSimmering venison in beef stockMediterranean vegetablesMediterranean vegetables ready for roastingFusilli pastaRoasted Mediterranean vegetablesChopped flat leaf parsleyVenison, pasta and parsley added to roasted vegetablesStirring venison and pasta through roasted vegetables
Browning venison in olive oil
Browning venison in olive oil
Browned loin of venison
Browned loin of venison
Simmering venison in beef stock
Simmering venison in beef stock
Mediterranean vegetables
Mediterranean vegetables
Mediterranean vegetables ready for roasting
Mediterranean vegetables ready for roasting
Fusilli pasta
Fusilli pasta
Roasted Mediterranean vegetables
Roasted Mediterranean vegetables
Chopped flat leaf parsley
Chopped flat leaf parsley
Venison, pasta and parsley added to roasted vegetables
Venison, pasta and parsley added to roasted vegetables
Stirring venison and pasta through roasted vegetables
Stirring venison and pasta through roasted vegetables
  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 twenty 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 time: 15 min
  • Cook time: 2 hours 15 min
  • Ready in: 2 hours 30 min
  • Yields: 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

Instructions

Click thumbnail to view full-size
Tomatoes and seasonings are blended for pasta sauceBrowning loin of venisonBrowned venison loinPureed tomatoes are added to browned venisonStock is added to pasta sauceCooking tagliatelle pastaLush tomato and venison pasta sauceTagliatelle is added to tomato and venison sauceTagliatelle with tomato and venison sauce is plated
Tomatoes and seasonings are blended for pasta sauce
Tomatoes and seasonings are blended for pasta sauce
Browning loin of venison
Browning loin of venison
Browned venison loin
Browned venison loin
Pureed tomatoes are added to browned venison
Pureed tomatoes are added to browned venison
Stock is added to pasta sauce
Stock is added to pasta sauce
Cooking tagliatelle pasta
Cooking tagliatelle pasta
Lush tomato and venison pasta sauce
Lush tomato and venison pasta sauce
Tagliatelle is added to tomato and venison sauce
Tagliatelle is added to tomato and venison sauce
Tagliatelle with tomato and venison sauce is plated
Tagliatelle with tomato and venison sauce is plated

Cook Time

Prep time: 30 min

Cook time: 2 hours

Ready in: 2 hours 30 min

Yields: One serving

  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 ten 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

Ingredients

Click thumbnail to view full-size
Browning venison meatBeef stock is added to browned venisonVegetable ingredeints for pastaMeasured out vegetable ingredientsVegetables are roughly chopped for cookingSauteeing vegetables in olive oilTagliatelle and venison are added to sauteed vegetblaesParsley is stirred through pasta before service
Browning venison meat
Browning venison meat
Beef stock is added to browned venison
Beef stock is added to browned venison
Vegetable ingredeints for pasta
Vegetable ingredeints for pasta
Measured out vegetable ingredients
Measured out vegetable ingredients
Vegetables are roughly chopped for cooking
Vegetables are roughly chopped for cooking
Sauteeing vegetables in olive oil
Sauteeing vegetables in olive oil
Tagliatelle and venison are added to sauteed vegetblaes
Tagliatelle and venison are added to sauteed vegetblaes
Parsley is stirred through pasta before service
Parsley is stirred through pasta before service
  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

Click thumbnail to view full-size
Curry spices added to vegetable oilBrowning venison in oil and spicesPreparing tomato sauceSliced bell peppers and red onion for curry sauceVegetables added to browned venisonTomato sauce is added to venison and vegetablesVenison curry is gently simmeredSpaghetti is added to turmeric spiced waterChopped coriander is stirred in to venison curryTurmeric spiced spaghetti is plated
Curry spices added to vegetable oil
Curry spices added to vegetable oil
Browning venison in oil and spices
Browning venison in oil and spices
Preparing tomato sauce
Preparing tomato sauce
Sliced bell peppers and red onion for curry sauce
Sliced bell peppers and red onion for curry sauce
Vegetables added to browned venison
Vegetables added to browned venison
Tomato sauce is added to venison and vegetables
Tomato sauce is added to venison and vegetables
Venison curry is gently simmered
Venison curry is gently simmered
Spaghetti is added to turmeric spiced water
Spaghetti is added to turmeric spiced water
Chopped coriander is stirred in to venison curry
Chopped coriander is stirred in to venison curry
Turmeric spiced spaghetti is plated
Turmeric spiced spaghetti is plated
  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

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    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      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 :)

    • bipolartist profile image

      Amy Magness Whatley 3 years ago from United States of America

      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.

    • randomcreative profile image

      Rose Clearfield 3 years ago from Milwaukee, Wisconsin

      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 3 years ago

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

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

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

    • torrilynn profile image

      torrilynn 3 years ago

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

    • Free2writ3 profile image

      Free2writ3 3 years ago from Sharon Hill, Pennsylvania

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

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      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.

    • peachpurple profile image

      peachy 3 years ago from Home Sweet Home

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

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