This isn’t your average venison pasta. It’s a summertime stunner with sweet corn, rich venison, and a creamy sauce that clings to every bite of rigatoni or orecchiette.
The braised-then-crisped venison gives you the depth and texture of slow-cooked meat with the punch of seared flavor. Add fresh cherry tomatoes, grated Pecorino Romano, and a few ribbons of basil, and you’ve got a crowd-pleasing dish that balances rustic and refined.
Why This This Venison Pasta works
- Seasonal and satisfying: Fresh summer corn is the backbone of the sauce, but frozen works well too.
- Bold flavor: The venison is braised until tender, then crisped for incredible contrast.
- Flexible prep: You can make the meat and sauce ahead—ideal for busy nights or entertaining.
Best Cuts of Venison to use
Use boneless venison shoulder, shanks, or neck roasts for this recipe. These are tough cuts that break down beautifully when braised and are ideal for shredding and crisping.
They’re also loaded with flavor. Perfect for pairing with sweet corn and aged cheese. If you’re not sure how to work with necks, check out my guide for processing deer necks.
Substitutions: If you find yourself with any of the cuts mentioned above. A mild venison sausage or ground venison will work great in their place.
Cooking Tips
- Braise until fork-tender: You want the meat soft enough to shred but still retain some moisture.
- Crisp in batches: Don’t overcrowd the pan or the meat will steam instead of sear.
- Balance your sauce: If the corn puree is too thick, thin it with a little pasta water. If it’s too sweet, a squeeze of lemon does and a little more salt works wonders.
Ingredients You’ll Need
Here’s a collapsible ingredient list for quick referencing.
- Boneless venison (cut into chunks)
- Fresh or frozen corn
- Onion, garlic, chile flakes
- Olive oil
- Butter
- Dry pasta – orecchiette and rigatoni work great
- Pecorino Romano cheese
- Coconut cream or heavy cream
- Cherry tomatoes and fresh basil for garnish
Step-by-Step Overview
- Braise the venison in light stock until tender.
- Cook the pasta and toss with a little olive oil to prevent sticking.
- Crisp the venison in a hot pan until golden and caramelized.
- Make the corn sauce by sautéing onions, corn, and chile flakes, then pureeing with coconut cream or heavy cream.
- Finish the pasta with the sauce, meat, and cheese.
- Garnish with fresh herbs, tomatoes, and my favorite, grated cured egg yolks, if desired.
Recommended Gear
- Dutch oven or large pot: For braising the meat.
- Large sauté pan: For crisping the venison and finishing the pasta.
- Blender: To make the corn puree ultra smooth.
mORE VENISON RECIPES
- Chipotle Cheddar Venison Casserole
- Venison Meatballs with Sweet Chile Sauce
- Venison Meatloaf with Parmesan and Bacon
- Classic Ground Venison Tacos
- Venison Swedish Meatballs
Lastly, if you make this venison and Creamy Summer Corn Pasta recipe, please leave a review. I love hearing about your experiences. Also, tag me on Instagram @Larry__White with any of your wild game cooking creations!
Crispy Venison and Creamy Summer Corn Pasta
This venison pasta brings together crispy shredded deer meat and a creamy corn sauce for a dish that feels both rustic and elevated. Braised boneless venison seared until golden, then tossed with pasta and a sauce of fresh summer corn, cream, and Parmesan.
Servings: 4
Ingredients
- 1 pound boneless venison, cut into 2-inch pieces
- 2 quarts stock, (chicken or venison stock)
- 12 ounces dry pasta (orecchiette or rigatoni work great)
- 4 tablespoons olive oil, divided
- 1/4 cup diced onion
- 3 tablespoons unsalted butter
- 1/4 teaspoon red chile flakes
- 1/2 teaspoon black pepper
- 2 cups corn kernels, fresh or frozen
- 1/4 cup heavy cream (Can substitute coconut cream)
- 1 cup grated Parmesan or Pecorino
- 1 cup cherry tomatoes, halved
- Fresh basil, for garnishing
Instructions
Braise the Venison
- To a pot, add cubed venison and enough stock to cover. Simmer covered until fork-tender, about 1.5 hours. Drain and pat dry with paper towels.
Boil the Pasta
- While the venison cooks, boil pasta until al dente. Reserve 1/2 cup of pasta water and discard the rest. Toss pasta with one tablespoon of the olive oil in a large bowl. Set aside.
Crisp the Venison
- In a hot sauté pan, add the remaining olive oil. Cooked venison on all sides until golden brown. Remove the meat from the pan and set aside. Save the pan to make the sauce.
Make the Sauce
- In the same pan, melt butter over medium-low heat. Add onion and chile flakes, cooking until soft (2–3 minutes). Add corn and cook 3 minutes more. Add 1/4 cup reserved pasta water and cook another 5 minutes.
- Transfer corn mixture (reserving 1/2 cup) to a blender. Add coconut cream and blend until smooth. Season to taste with salt and black pepper.
Combine to Complete the Dish
- Return the pasta, venison, corn puree, and reserved corn to the pan. Stir in around 2/3 of the cheese and stir gently to combine. Add a little of the reserved pasta water to thin out if needed.
Plate and Garnish
- Plate the pasta and garnish with the cherry tomatoes, fresh basil, and remaining cheese. Serve immediately.
NOTES
Best cuts to use: Venison shoulder or neck roasts are ideal for this recipe. They’re perfect for braising and crisp up beautifully after shredding.
Substitutions: You can substitute the recommended cuts with sautéed ground venison or venison sausage.
Fresh vs frozen corn: Use fresh corn if it’s in season for a sweeter, more vibrant sauce. Frozen corn works great in the off-season.
Pasta shapes: Orecchiette and rigatoni both hold the sauce well and catch pieces of crispy meat and corn.
Meal prep friendly: The venison, corn sauce, and pasta can be prepared a day ahead and stored in separate containers in the refrigerator. Warm the sauce and the venison together in a pot. Add the pasta and gently stir. Cook until warmed through.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!
