"Food is our common ground, a universal experience." - James Beard

Wednesday, January 12, 2011

Venison Spaghtetti

Yes, yes, I know - not everyone likes venison.  But, if do like venison, this is a great spaghetti sauce recipe that Kent and I found.  We made it a few weeks ago and really enjoyed it.  We doubled the recipe to make a large amount of sauce, so we were able to freeze half of it.  This is a great meal for cold winter days!

Venison Spaghetti
1 lb ground venison, browned, drained and rinsed.
1/2 lb whole wheat spaghetti, cooked
Cooking spray
1 small onion, sliced
1 stalk celery, sliced
1-2 cloves garlic, crushed
1 cup fresh mushrooms, sliced
1 green pepper, sliced
2 cans crushed tomatoes, drained
1 can tomato paste (optional)
Italian seasonings and salt to taste
(we also added a splash of red wine)

Cook pasta and set aside.  Brown and drain venison - set aside.  Spray skillet with cooking spray and add onion and celery. Saute for 1-2 minutes.  Add mushroom, pepper and garlic and saute until vegetables are just beginning to soften.  Add cooked venison, crushed tomatoes, tomato paste and seasoning. Cook over medium heat until flavors are well-blended and the sauce is heated through.

Combine cooked pasta and sauce in a large bowl and serve. Makes 8-10 servings.
(Recipe from Spark Recipes)

Nutritional Info on Venison Spaghetti from Spark Recipes
Servings Per Recipe: 10
Amount Per Serving
Calories: 198.5
Total Fat: 3.5 g
Cholesterol: 33.3 mg
Sodium: 223.2 mg
Total Carbs: 29.3 g
Dietary Fiber: 5.5 g
Protein: 15.0 g


  1. This is a recipe we would use all the time, seeing as we have a TON of it! I can't stand letting food go bad.

  2. Me either! We have a freezer full - this is a great way to use it! It doesn't taste too "gamey" and has a lot of flavor!


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