This rich and flavourful Venison Spaghetti Bolognese is a delicious take on the classic dish, using venison mince for a wild twist. With smoky paprika, sundried tomatoes, red wine, and herbs, this hearty recipe creates a deep, savoury sauce perfect for pairing with spaghetti and a big topping of Parmesan cheese.
Ingredients
- 500 g venison mince
- 1 brown onion, diced
- 1 leek, diced
- 3 garlic cloves, minced
- 1 sprig rosemary, chopped
- 1 red chilli, chopped
- 1 rasher bacon, diced
- 10 sundried tomatoes, minced
- 175 ml red wine
- 2 tins whole tomatoes in juice
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 salt & pepper to taste
- 300 g spaghetti
- 1 cup parmesan cheese, for serving
- 1 handful fresh basil, for serving
Instructions
- Sauté the vegetables and bacon: In a large pan, fry the diced onion, leek, garlic, chilli, rosemary, and bacon for about 10 minutes until it's soft and smelling good!
- Cook the venison: Add the venison mince and sundried tomatoes to the pan and cook until the mince is browned.
- Deglaze and season: Pour in the red wine and let it cook off a bit, then add the whole tomatoes, cumin, and smoked paprika. Season generously with salt and pepper.
- Simmer the sauce: Cover the pan, reduce the heat, and simmer for 2 hours, stirring every now and then.
- Thicken the sauce: Uncover the pan, turn up the heat slightly, and cook for an additional 10–15 minutes to reduce the sauce.
- Cook the pasta: Meanwhile, cook the spaghetti in salted boiling water according to package instructions.
- Serve: Top the cooked spaghetti with the venison sauce, then garnish with Parmesan cheese and fresh basil.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
