I still remember the first time I made venison pasta sauce. I and my husband had a freezer full of ground venison. I was excited but also a little nervous—how do you cook venison without it tasting too gamey? After experimenting with different ingredients, I finally perfected a rich, flavorful venison pasta sauce that my family absolutely loves.
If you’ve got some ground venison on hand and want to make an incredible pasta sauce, you’re in the right place.
In this guide, I’ll walk you through everything you need to know—from choosing the right cut of venison to achieving that perfect balance of flavors. Let’s get started!
What you will find in this article:
Why Choose Venison for Pasta Sauce?
Using venison instead of traditional beef or pork brings several benefits:
- Lean and Healthy: Venison is lower in fat and calories compared to beef.
- Rich in Protein: Packed with essential nutrients, making it a great option for a balanced diet.
- Sustainable Choice: Hunting or purchasing locally sourced venison supports sustainable eating.
- Unique Flavor: Slightly sweet and earthy, venison adds a depth of flavor to your sauce.
For tips on how to bring out venison’s best qualities, explore how to cook venison.
Ingredients You’ll Need
Main Ingredients
- 1 lb ground venison (or finely chopped venison shoulder)
- 2 tbsp olive oil (to prevent dryness)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 carrot, finely diced (adds natural sweetness)
- 1 celery stalk, finely diced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste (for richness)
- ½ cup red wine (optional, but enhances flavor)
- 1 cup beef broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional for a little heat)
- 1 bay leaf
- ½ cup grated Parmesan cheese (for serving)
- Fresh parsley, chopped (for garnish)
Looking for another take on venison pasta? Check out the Creamy Venison Pasta Recipe.
Step-by-Step Instructions
1. Sauté the Aromatics
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add onion, garlic, carrot, and celery. Cook for about 5 minutes until softened.
2. Brown the Venison
- Add the ground venison to the skillet, breaking it up with a wooden spoon.
- Cook until no longer pink (about 8 minutes).
- If the meat releases too much liquid, drain excess fat.
3. Build the Sauce
- Stir in tomato paste and cook for 2 minutes.
- Pour in red wine and let it simmer until mostly evaporated.
- Add crushed tomatoes, beef broth, and seasonings (salt, pepper, oregano, basil, red pepper flakes, bay leaf).
4. Simmer to Perfection
- Reduce heat to low and let the sauce simmer uncovered for 45 minutes to 1 hour.
- Stir occasionally, adding more broth if the sauce gets too thick.
5. Adjust Seasoning & Serve
- Remove bay leaf and taste for seasoning adjustments.
- Serve over cooked pasta and top with Parmesan cheese and fresh parsley.
How to Make a Slow Cooker Version
Want to make this venison pasta sauce in a slow cooker? Here’s how:
Slow Cooker Method
- Sauté the onion, garlic, carrot, and celery in a pan before transferring to the slow cooker.
- Brown the venison in the same pan, then add it to the slow cooker.
- Stir in all remaining ingredients, except Parmesan and fresh parsley.
- Cook on LOW for 6-8 hours or HIGH for 4 hours.
- Stir well, adjust seasonings, and serve with pasta and cheese.
This method enhances the flavors even more and makes for a fuss-free dinner!
Best Pasta to Pair with Venison Sauce
Not all pasta is created equal! Here are the best choices:
- Pappardelle: Wide ribbons help hold the thick sauce.
- Tagliatelle: Similar to pappardelle but slightly thinner.
- Rigatoni: Tubes trap the meaty sauce inside.
- Spaghetti: A classic, but works best with a thinner venison sauce.
Wine Pairing for Venison Pasta Sauce
Pairing the right wine with your venison pasta sauce can take your meal to the next level. Here are some top recommendations:
- Chianti: This Italian red wine has bright acidity that balances the richness of the sauce.
- Cabernet Sauvignon: Its bold flavors complement the deep, meaty taste of venison.
- Zinfandel: A fruit-forward wine that pairs beautifully with tomato-based sauces.
- Syrah/Shiraz: Spicy and full-bodied, this wine enhances the earthy notes in venison.
For a non-alcoholic option, a cranberry or pomegranate juice spritzer works wonderfully!
Tips for Making the Best Venison Pasta Sauce
1. Reduce Gamey Flavor
- Marinate venison in buttermilk overnight before cooking.
- Add a splash of balsamic vinegar while browning the meat.
2. Slow Cook for Best Results
- Letting the sauce simmer longer helps the flavors meld beautifully.
3. Add Depth with Wine
- If you don’t have red wine, try balsamic vinegar or a splash of Worcestershire sauce.
4. Store & Reheat Properly
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months in a sealed bag.
Frequently Asked Questions
Can I Make This Sauce Without Wine?
Yes! Simply use extra beef broth or add a tablespoon of balsamic vinegar for acidity.
What’s the Best Way to Thicken the Sauce?
Let it simmer longer, or add an extra tablespoon of tomato paste.
Can I Use Ground Beef Instead?
Absolutely! But you’ll miss out on the unique flavor of venison.
How Do I Make This Sauce Spicier?
Add extra crushed red pepper flakes or a diced jalapeño while cooking.
What’s the Best Way to Store Leftovers?
Keep in the fridge for 4 days or freeze for 3 months.
Final Thoughts
There you have it—an absolutely delicious venison pasta sauce that’s perfect for a cozy dinner, especially during hunting season when we have plenty of venison on hand.
The rich flavors, combined with the hearty texture, make this sauce truly special. So, next time you’re craving a comforting pasta dish, give this venison pasta sauce a try. I promise—you won’t regret it!
Enjoy, and happy cooking!
