A super-delicious pasta bake, which is perfect for the winter months. Minced venison is cooked with pasta in a thick tomato sauce, then topped with Cheddar cheese before being baked to perfection.
This was a tasty dish and my boys and I enjoyed it, though we all agreed that it needed a more saucy or perhaps creamy texture. We will definitely try some additions. 1 can condensed tomato soup, 1 t worcestershire sauce. If that doesn't do it, well try cream of celery soup or maybe mix some cheese throughout. It was good, but we just want to suit it to our tastes. - 11 Dec 2008 (Review from Allrecipes US | Canada)
As is, the recipe is about 3 stars - very bland and much to dry. I added extra water during the stovetop process, plus some extra sauce before baking. I only baked about 20-30 minutes as it was already starting to dry out. Also added mushrooms, quite a bit of italian seasoning, some fresh crushed garlic, some onion powder and some red pepper flakes to kick up the flavor. Next time I think I might also use beef broth instead of water for added flavor. With the adjustments, was nearly 5 stars! And we called it "Bambi Marzzetti." LOL - 10 Jan 2011 (Review from Allrecipes US | Canada)
I'm always looking for ways to use venison and this hit the spot! I pretty much followed the recipe, except I did it all on top of the stove. - 25 Jan 2008 (Review from Allrecipes US | Canada)