Best 4 Venison Steak Pasta Recipes

Indulge in the exquisite flavors of venison steak pasta, where tender venison melds harmoniously with the richness of a creamy mushroom sauce, all while nestled atop a bed of perfectly cooked pasta. Experience a culinary journey that tantalizes your taste buds, as the distinctive gamey flavor of venison intertwines with the earthy notes of mushrooms, creating a symphony of flavors that will leave you craving more. This article presents a collection of delectable venison steak pasta recipes, each with unique variations to satisfy every palate. From the classic combination of venison and wild mushrooms to innovative twists featuring sun-dried tomatoes and spinach, these recipes offer a range of culinary adventures. Whether you're a seasoned home cook or just starting your culinary exploration, you'll find a recipe that suits your skills and preferences. So, prepare to embark on a culinary adventure that celebrates the wild, rustic flavors of venison steak pasta.

Let's cook with our recipes!

EMILY'S MARINATED VENISON STEAKS

Emily's Marinated Venison Steaks image

I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.

Provided by Thorney

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h20m

Yield 2

Number Of Ingredients 12

Ingredients

¼ cup Worcestershire sauce
2 tablespoons soy sauce
½ lime, juiced
1 tablespoon dried minced onion
1 teaspoon red pepper flakes
1 teaspoon dry mustard
½ teaspoon Kosher salt
¼ teaspoon thyme
¼ teaspoon ground black pepper
¼ teaspoon dried, minced garlic
3 dashes hot pepper sauce (such as Tabasco®), or to taste
2 (4 ounce) venison steaks

Steps:

Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove venison from the marinade and shake off excess. Discard remaining marinade.
Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g

PASTA PIZZA VENISON BAKE

Pasta Pizza Venison Bake image

Venison gives a pleasant change-of-pace flavor to this quick-to-fix pasta casserole. "Since my husband is an avid hunter, I'm always trying to find new ways to prepare ground venison," writes Donna Thomas from Bark River, Michigan. "Even those who usually don't care for the meat will like this hearty on-dish meal."

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

8 ounces uncooked elbow macaroni
1 pound ground venison
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) pizza sauce
1 can (4 ounces) mushroom stems and pieces, drained
2 cups shredded part-skim mozzarella cheese

Steps:

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the venison, salt and pepper over medium heat until meat is no longer pink; drain if necessary. Drain the macaroni; place half in a greased 2-qt. baking dish. Top with half of the venison, pizza sauce, mushrooms and cheese. Repeat layers. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 459 calories, Fat 16g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 971mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 42g protein.

MARINATED VENISON STEAKS

Marinated Venison Steaks image

"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You'll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state's history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.

Provided by Sam Sifton

Categories dinner, lunch, roasts, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups extra-virgin olive oil
3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup freshly squeezed lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, peeled and crushed
1 1/2 teaspoons roughly chopped fresh parsley
2 tablespoons dry mustard
2 1/4 teaspoons kosher salt, plus more as needed
1 teaspoon black pepper, plus more as needed
2 pounds venison loin or leg, cut into 6 steaks

Steps:

Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.

Nutrition Facts : @context http, Calories 870, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 18 grams, Sodium 1920 milligrams, Sugar 2 grams, TransFat 1 gram

VENISON STEAK PASTA

Venison Steak Pasta image

My boyfriend's dad is a hunter so we have an abundance of wild game to work with. The t-loin meat was pre-cut into 2 inch strips. Prep time includes time to marinade.

Provided by smp108

Categories Deer

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb deer tenderloins
1 cup beer
3 tablespoons Worcestershire sauce
3 tablespoons Italian dressing
2 teaspoons garlic salt
4 cups spaghetti
3 tablespoons margarine or 3 tablespoons butter
1 (8 ounce) can mushrooms
4 bell peppers (optional)
1 cup parmesan cheese

Steps:

Marinade steak for 2 hours (or overnight) in beer, worcestershire, dressing and garlic salt.
Cook steak on medium heat until desired. (I usually drench the meat with marinade mix as it cooks quickly).
Cook pasta until tender.
Saute mushrooms and peppers until golden brown.
Mix pasta, mushrooms, peppers and Parmesan cheese.
Top with steak.

Tips:

For the best results, use high-quality venison steak. Look for a steak that is well-marbled and has a deep red color.
If you don't have a meat mallet, you can use a rolling pin or the bottom of a heavy skillet to pound the steak until it is about 1/4 inch thick.
Make sure the steak is cooked to your desired doneness before adding it to the pasta.
Use a good quality olive oil for the best flavor.
If you don't have white wine, you can use chicken broth or water.
Add the pasta to the sauce and cook until it is al dente, or cooked to your liking.
Garnish the pasta with fresh parsley or basil before serving.

Conclusion:

This venison steak pasta is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The venison steak is tender and flavorful, and the pasta is cooked in a creamy sauce that is packed with flavor. This dish is sure to please everyone at the table.