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!
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
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Method Prep:15min › Cook:30min › Ready in:45min
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.
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.
When spaghetti are almost done cooking, stir soured cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.