Venison Wine Spaghetti


This meal is a unique interpretation of the intersect between red wine, seared meat, and pasta. I have been testing pasta recipes for a little while and many traditional recipes are centered in ground meat of some sort. Well, I like to mix things up a bit so I came up with this combination.

Yes, the meat is purple. Yes, the meal is also delicious. One item I did not add which I would recommend is grated parmesan…. Lots of it. The cheesier the better, really. You can really get as strong as you want with the cheese. The red wine can handle it well. For the wine, I used a dark Cabernet Sauvignon, but you could also go with something with a more medium body like a Pinot Noir or Grenache. Also, for the pasta I choose to use bucatini pasta, but you can use spaghetti or whatever suits your fancy. This meal is intended to be delicious, captivating, and of course, wild.

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Serving Size: 2-3 servings

Time to make: 30 minutes

Special Equipment: Cast Iron Pan

Also works with: Any cubed meat

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1 lb. cubed venison steak

1 tbsp Traeger Prime Rib Seasoning

2 tbsp. oil

½ red onion, diced

3 garlic cloves, minced

750ml red wine

½ tsp black pepper

¼ tsp red pepper flakes

½ tsp Herbs de Provence

1 bay leaf

½ tsp granulated garlic

1 tsp sugar

4 Tbsp butter

1 lbs bucatini pasts, prepared

How to make it

  1. Preheat a large cast iron pan over medium high heat. Place cubed venison in a bowl and add 1 tbsp. oil and Traeger Prime Rib Seasoning. Toss well. Add Venison to pan and sear each side. Remove and set aside.
  2. Using the same pan, add 1 tbsp oil and stir in the onions and garlic. Season with black pepper, red pepper flakes, Herbs de Provence, bay leaf, and granulated garlic.
  3. Once incorporated, pour in the red wine and stir in the sugar. Allow the mixture to simmer for 15 minutes.
  4. Return the meat to the pan and add the butter. Shake the pan gently back and forth on the burner to cream the sauce as the butter melts. let simmer for 5 minutes.
  5. Serve the meat and sauce over the pasta. Top with parsley or basil and lots of grated cheese.

Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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