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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate