• Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and heat until it starts to lightly smoke. Add the ground venison and season with salt and pepper. Using a wooden spoon, break up the meat into small pieces. Cook until it is golden brown, around 3 to 5 minutes.
• Lower the heat to medium. Add the onions, garlic, thyme, and oregano. Cook until the onions just begin to soften, around 5 minutes. Add the tomato paste and stir to combine. Add the chicken stock, diced tomatoes, tomato sauce, paprika, and Worcestershire sauce. Season to taste with salt and pepper. Bring to a slow simmer and cook for around 20 minutes to slightly thicken and to develop the flavors.
• Meanwhile, cook your pasta according to the directions on the package in a large pot of salted water. Once al dente, drain the pasta.
• Add the drained pasta to the venison and tomato mixture. Slowly simmer until slightly thickened, around 5 minutes. If the sauce is too thick, thin it out with a little chicken stock. Stir in the fresh parsley and shredded cheddar cheese.

To Serve

• Serve in bowls topped with chopped fresh parsley and more shredded cheddar cheese.