‘Tis the season for wild game recipes. Pasta is a classic comfort food, and if you want to take it up a notch, keep reading, and I’ll introduce you to the best venison pasta recipe.

It features tender pieces of ground venison marinated in a blend of herbs and spices to enhance its natural flavors. The pasta itself is cooked al dente and tossed in a rich and savory deer meat sauce made from red wine vinegar and crushed tomatoes.

Deer meat pasta on a plate topped with shredded cheese and on the side is a roll and in a bowl is more cheese.

The process of following a recipe for pasta may seem too easy to some people, but I’m here to show you my favorite way to make the absolute best venison pasta so that you can enjoy it to the fullest.


  • Sauteing. I use 2 tablespoons of olive oil and 1 medium-sized onion.
  • Ground venison. If the meat is frozen, I think it is easier to let it thaw before cooking.
  • The perfect seasonings. We used sea salt, ground pepper, minced garlic, dried oregano, Italian seasoning, and freshly chopped basil leaves.
  • Sauce. 1-2 tablespoons of red wine vinegar and 1 can of crushed tomatoes is all that you need to make the sauce.
  • Final toppings. Garnishing with parmesan cheese is an absolute must in my house.

My Effortless Venison Pasta Recipe

1. Saute the onions.

Drizzle the olive oil into a pan or dutch oven and saute the onions until they are soft.

Sauteing onions in olive oil in a large pot.

2. Add ground venison and seasoning.

Once the onions are soft, you can go ahead and brown the venison. Be sure to add the garlic, salt, pepper, and oregano at this time too.

Tip: When you no longer see pink in the venison, you can then be sure it is cooked.

Ground venison cooking in a dutch oven with a variety of spices.

3. Make The Sauce.

Deglaze the pan with a splash of red wine vinegar, then stir in the crushed tomatoes. Season with Italian seasoning and bring it to a boil.

Adding sauce and seasoning to the ground meat.

4. Let the sauce simmer.

As soon as it comes to a boil, add the chopped basil; you can then reduce the heat to a simmer and partially cover the dish for a duration of 15 to 20 minutes.

Venison pasta sauce simmering in a dutch oven with basil on top.

5. Prepare the noodles.

About 15 minutes before the sauce finishes cooking, boil a large pot or dutch oven of water over medium-high heat.

Then, cook the pasta noodles according to the package directions, making sure you are checking for doneness a couple of minutes before the recommended cooking time.

Top Tip: Don’t rinse your pasta unless you’re making a cold pasta salad. Rinsing removes the starch that helps sauces adhere to the pasta.

6. Combine the pasta and venison meat sauce.

Once you have finished cooking the deer meat sauce and noodles separately, the next and final step is to mix them together in a single pot or layer them onto individual plates. Enjoy!

Beautiful plates venison pasta topped with white cheese on a glass plate.

Venison Pasta Cooking Tips

  • Add salt: Add salt to the boiling water before adding the pasta. This enhances the pasta’s flavor. A good rule of thumb is about 1 tablespoon of salt per pound of pasta.
  • Don’t overcook: Keep an eye on the cooking time and avoid overcooking, as mushy pasta is no one’s favorite. Just a reminder, the noodles will continue to cook in the sauce.
  • Stir often: Stirring the pasta sauce will prevent sticking. The first few minutes are crucial to prevent clumping.
  • Experiment with finishing touches: Consider finishing the pasta in the sauce for a minute or two to allow it to absorb the flavors.

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Deer meat spaghetti with a tomato meat sauce platted on a dinner plate.

Frequently Asked Questions

Can I make venison pasta without venison?

You bet you can! Simply choose your protein of choice and adjust accordingly. This recipe is versatile, allowing you to use any ground meat you prefer. Or if you’re vegan, you can just leave the meat out!

And while this may seem a little unconventional, you can make this using elk meat, as we do with our elk stroganoff recipe.

Is it easy to make venison spaghetti sauce from scratch?

Yes! It is so simple, and I prefer to make it myself rather than buy a jar from the grocery store. It allows me to customize the sauce to my liking, and everything is better homemade.

Can I make venison pasta ahead of time?

Yes, you can prepare venison pasta ahead of time. Cook the venison and pasta separately, store them in airtight containers, and assemble the dish when ready to serve. Reheat gently to avoid overcooking and maintain the dish’s flavors and textures.

What does venison pasta taste like?

This venison pasta is a unique and hearty dish, combining the rich, gamey taste of the venison meat with the comforting texture of pasta. The subtle savory taste of the venison adds a level of depth to the whole dish.

Venison tomato sauce atop of pasta on a glass dish.

Closing Out

I love adding deer meat pasta to the dinner table this time of year. There is always plenty of venison to go around, so backstraps and tenderloins are a regular part of our diet in the winter months.

In my opinion, venison spaghetti makes a hearty meal, and it is even more delicious with its slightly gamey twist.

If you haven’t had venison pasta before, be sure to let us know in the comment section. We would love to hear about your experience.

If you enjoy venison and are looking for more ways to incorporate it into your meals, one of the recipes below might be just the thing you are looking for.

The Best Venison Pasta Recipe

Laura Ascher
This venison pasta recipe is perfect for venison and pasta lovers alike, with a rich, flavorful meat sauce that will satisfy any cravings.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine Italian
Servings 6
Calories 204 kcal


  • 2 tablespoons of olive oil
  • 1 medium size onion finely diced
  • 1 pound of ground venison
  • 3 cloves of garlic minced
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of ground black pepper
  • 1/2 teaspoon of dried oregano
  • 1-2 tablespoons of red wine vinegar
  • 1 can of crushed tomatoes 28 oz
  • 1 teaspoon of Italian seasoning
  • 1 fresh basil leaf chopped
  • Parmesan cheese (for garnishing


  • Add the oil to a pan or dutch oven and saute onion.
  • Brown the venison with garlic, salt, pepper and oregano.
  • Deglaze the pan with a splash of red wine vinegar, then stir in the crushed tomatoes.
  • Season with Italian seasoning and bring it to a boil.
  • Add your chopped basil, reduce heat to a simmer, and partially cover it for 15-20 minutes.
  • While the sauce cooks, prepare your noodles according to the package, then drain well and serve with the meat sauce.


Serving: 1ozCalories: 204kcalCarbohydrates: 4gProtein: 21gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 75mgSodium: 468mgFiber: 1gSugar: 2g
Keyword easy, healthy, Italian
Tried this recipe?Mention @castironskilletcooking on Instagram
This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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