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Dirty Venison Spaghetti

Dirty Venison Spaghetti

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This one-pan Dirty Venison Spaghetti combines lean ground venison, Cajun seasoning, colorful vegetables, and tender spaghetti in a rich, savory sauce. An easy 35-minute wild game dinner that’s perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground venison
  • 1½ teaspoons Cajun seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 medium onion, diced
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • 1 stalk celery, diced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2½ cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 8 ounces thin spaghetti (½ standard box)
  • 1 tablespoon fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large deep skillet over medium-high heat. Add the ground venison and cook for 5 minutes, breaking it apart as it browns. Stir in the Cajun seasoning, onion powder, garlic powder, and Italian seasoning.
  2. Add the onion, celery, green bell pepper, and red bell pepper. Cook for 4–5 minutes until the vegetables begin to soften.
  3. Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the mixture and cook, stirring constantly, for 2 minutes.
  4. Slowly pour in the beef broth while stirring until smooth. Stir in the Worcestershire sauce and bring to a gentle simmer.
  5. Add the spaghetti noodles, making sure they’re mostly submerged. Cover and cook for 8–10 minutes, stirring every 2 minutes until the pasta is tender and the sauce has thickened.
  6. Remove from the heat, garnish with fresh parsley, and serve immediately.

Notes

  • Stir the pasta every couple of minutes so it doesn’t stick together.
  • Add a splash of beef broth if the sauce thickens before the pasta is fully cooked.
  • For extra heat, add cayenne pepper or your favorite hot sauce.
  • Leftovers keep well in the refrigerator for up to 4 days.

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