Creamy venison spaghetti

    Creamy venison spaghetti

    (86)
    3saves
    45min


    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!

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (86)

    Reviews in English (86)

    by
    61

    I'm an avid hunter and have been making a version of this recipe for years. I like to lightly dust venison backstraps medallions (1/4" thick) in flour, then follow the recipe as is. I also do add a touch of dry sherry during the browning process to really give it a kick. Delicious and heathly meal. Enjoy!  -  20 Jan 2007  (Review from Allrecipes US | Canada)

    by
    35

    I'm always looking for something new for all that deer meat my husband brings home...this was very good. I served it over mini penne pasta. The only thing I might do differently is used reduced sodium soup.  -  21 Feb 2002  (Review from Allrecipes US | Canada)

    by
    32

    With a few changes this recipe is wonderful! I used 'golden mushroom soup' instead of other (it makes a big difference), two heaping spoonfuls of sour cream 30 min before serving instead of other, and a can of sliced mushrooms all in the crock pot. Kept other stuff the same. Excellent over wide egg noodles!  -  19 Nov 2007  (Review from Allrecipes US | Canada)

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