This is my go-to venison spaghetti sauce recipe. It’s a rich, tomato-based meat sauce that brings out the best in ground venison, with simple ingredients and clean flavors.
Onion, garlic, Italian seasoning, and crushed tomatoes lay the foundation, while olive oil adds just enough fat to round it all out.
It’s one of the easiest ways to turn wild game into a comfort food dinner. It’s also a great recipe to keep in rotation if your freezer’s stocked with ground deer meat. You’ll find even more ideas like this on my Ground Venison Recipes page, from chili to venison bolognese.
Why This Recipe Works
This is one of those venison pasta recipes I come back to again and again. It’s built around a few pantry staples, along with a couple pounds of ground deer meat. Here’s what makes it a keeper:
- It’s a clean, classic red sauce
No wine, no dairy, no fluff. Just good olive oil, crushed tomatoes, garlic, onion, and herbs. You get a proper tomato-forward sauce. - Cooked for the right amount of time
You can’t treat a sauce using venison the same way you would with fatty ground beef. Cooking it for hours will leach out what little fat and moisture it has. If your ground deer is blended with a hefty amount of pork fat, that’s a different story. - Perfect for any night of the week
You can get this on the table in under an hour. Perfect for a weeknight dinner with the family. - Freezes like a dream
Make a double batch and freeze half for when things get busy during hunting season. The flavor holds up beautifully, and it reheats without drying out or losing texture. - Uses up that ground deer burger stash.
If you’ve got ground venison in your freezer, this is one of the easiest and economical ways to utilize it.
Key Ingredients
Here’s what you’ll need to make this venison spaghetti sauce:
- Ground venison: Lean and flavorful, ground deer meat is a great substitute for beef in pasta sauces. Just be sure not to overcook.
- Olive oil: Since venison is so lean, a bit of oil helps round out the sauce. I like to finish the dish by drizzling a little on top.
- Crushed tomatoes: The base of your sauce. Canned crushed tomatoes give this dish body and classic Italian flavor. Use fire-roasted or San Marzano for a little extra depth.
- Tomato paste: Concentrated flavor and richness. Just a couple of tablespoons add great depth of flavor and help thicken the sauce.
- Garlic and onion: The classic aromatic combo. Cook these down until soft before adding meat to build that first layer of flavor.
- Dried Herbs: Dried herbs like oregano, thyme, and bay leaf work great in slowly simmered pasta sauces like this one.
- Sugar: Sugar can help balance the acidity in your sauce. If you’re using high-quality canned tomatoes, chances are that you won’t need it due to their naturally sweet flavor profile.
- Salt + black pepper: Used to season the meat at the beginning of the cooking process, and also used to season the sauce.
- Fresh basil and parsley: Seasoning pasta sauce at the end of the cooking process brightens up the flavors.
Step-by-Step Instructions
This venison meat sauce is straightforward and beginner-friendly. Here’s how to make it from start to finish:
- Brown the ground venison
In a large pot or Dutch oven, heat the olive oil over medium heat. Season the ground venison with salt and pepper. Cook until golden brown. - Sauté the aromatics
Add diced onion and garlic. Cook until just starting to soften. Keep an eye on the garlic and be careful not to burn it. - Build the sauce
Stir in the tomato paste and cook for a couple of minutes while stirring. Deglaze the pan with the water. Add in your crushed tomatoes, sugar and dried herbs. Season with salt and pepper. - Simmer low and slow
Simmer the sauce for 30–45 minutes, stirring occasionally. Cooking for too long will dry the meat. If the sauce gets too thick, add a splash of water, venison stock, or pasta cooking water. - Finish and serve
Add the fresh herbs. Season with salt if needed. Remove bay leaves and serve with grated Parmesan.
Serving Suggestions & Substitutions
This easy pasta sauce is a complete meal on its own, but here are a few sides that take it to the next level:
- A crisp Caesar salad or side salad with a red wine vinaigrette
- Garlic bread or a thick slice of fried cornbread.
- If you’re out of venison, try using wild boar Italian sausage.
Storage & Freezing Tips
How to store leftover venison spaghetti:
- Let the sauce cool completely before storing.
- Transfer to an airtight container and refrigerate for up to 4 days.
- The flavor actually improves after a night in the fridge.
Freezer-friendly instructions:
This sauce is great for meal prep—just double the batch and freeze half for later.
- Spoon cooled sauce into a labeled freezer-safe bag or container.
- Freeze flat for easier storage (and faster thawing).
- Keeps well for up to 3 months.
- To reheat, warm over medium-low heat, adding a splash of broth or water if needed.
fREQUENTLY ASKED QUESTIONS
Here is a list of commonly asked questions.
Is deer meat good in spaghetti?
Yes — ground venison is a great fit for spaghetti. It’s lean, flavorful, and brings an earthy richness that pairs well with tomatoes, garlic, and herbs. With the right technique, you won’t miss the beef.
Can I use venison instead of ground beef?
Definitely. Just keep in mind that venison is much leaner than beef or sausage. For best results, avoid overcooking it, and add olive oil or another fat to round out the texture and flavor.
How do you make venison spaghetti less gamey?
A quick soak in milk or buttermilk (30–60 minutes) before cooking can help mellow stronger-tasting meat. But often, the “gamey” flavor comes from poor processing or storage. Well-handled ground venison typically blends right into a tomato-based sauce.
What’s the best spice for venison spaghetti?
Italian seasoning, garlic, and bay leaf are classic, but a pinch of crushed red pepper, fennel seed, or smoked paprika can deepen the flavor. Avoid heavy-handed seasoning — you want the meat and tomatoes to stay in balance.
What’s the difference between marinara and spaghetti sauce?
Marinara is usually a quick-cooked, meatless tomato sauce. Spaghetti sauce (like this one) simmers longer and includes ground meat, often with herbs, garlic, and sometimes vegetables for depth and body.
Can I freeze venison spaghetti sauce?
Yes — this sauce freezes beautifully. Let it cool completely, then transfer to a freezer-safe container or bag. Store flat for easy stacking. It will keep for up to 6 months. Thaw overnight and reheat gently.
MORE GROUND VENISON RECIPES
Check out my complete ground recipes collection or some of the read favorites listed below.
- The Best Venison Chili
- Creamy Summer Corn Venison Pasta
- Venison Meatloaf with Bacon & Parmesan
- Venison Meatballs With Sweet Chili Sauce
- Classic Venison Tacos
Lastly, if you make this venison spaghetti sauce recipe and enjoy it, please leave a review. I love reading about your wild game cooking experiences. If you have any questions about this recipe, feel free to send me a message on Instagram @Larry__White.
Authentic Venison Spaghetti Sauce
Ingredients
- 2 pounds ground venison or lean ground beef
- 3 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1/4 cup tomato paste
- 28 ounce can of crushed tomatoes
- ¾ cup water or beef stock
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon sugar
- Kosher salt
- Ground black pepper
- 2 tablespoons fresh parsley, chopped
- 3 basil leaves, chopped
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the oil. Once the oil is hot and starts to shimmer, add the venison. Season the meat with salt and pepper. Cook, without stirring, until browned, 3 to 5 minutes. Break the meat up with a wooden spoon into small bits.
- Add the onion and garlic and cook while stirring, until they begin to soften, about 2 to 3 minutes. Add the tomato paste and cook for 2 minutes.
- Add the water while scraping the bottom of the pot with a wooden spoon to deglaze. Add the crushed tomatoes, bay leaf, dried oregano, thyme, and sugar. Bring to a simmer and season to taste with salt and pepper.
- Gently simmer until the sauce has slightly thickened and the flavors have developed, around 30 minutes.
- Remove from the heat and add the chopped parsley and basil. Stir to combine.
NOTES
- Slow Cooker friendly: After browning the meat, vegetables, and deglazing, pour into your crockpot. Cook on the low setting for 2 hours or on the high setting for 1 hour.
- Don’t overcook: Venison is very lean, and long simmering can dry the meat out.
- The flavor deepens overnight: Let it rest and reheat gently the next day for even better results.
- Freezer-friendly: Cool completely, then store in an airtight container or freezer bag for up to 6 months.
- Use any pasta you like: spaghetti noodles, penne, or even lasagna.
- For dairy-free and gluten-free: Skip the Parmesan and use your favorite gluten-free pasta or even rice.
