Creamy venison spaghetti

    Creamy venison spaghetti


    77 people made this

    About this recipe: A quick and easy dish for any day of the week. Venison is pan-fried and simmered in a creamy sauce, before being served over freshly cooked spaghetti. Delicious!

    Serves: 4 

    • 450g venison, cut into cubes
    • salt and pepper to taste
    • garlic granules to taste
    • 1 onion, chopped
    • 2 (295g) tins cream of mushroom condensed soup
    • 450g dried egg spaghetti
    • 225ml soured cream

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Season venison with salt, pepper and garlic granules to taste. Saute onion in a large frying pan; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
    2. Meanwhile, bring a large pot of lightly salted water to the boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
    3. When spaghetti are almost done cooking, stir soured cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

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