Look at the steam rising up from the sauce – YUM 🙂 Homemade Venison Spaghetti Sauce is very easy to make and it’s a low-calorie meal that’s perfect for dieters. Even the kids will love it. You’d never know from the taste that it’s only 146 calories!
Once you’ve had homemade spaghetti sauce, you’ll never go back to store-bought. You can add whatever you want to the sauce–bell peppers, mushrooms, onions, etc… This is a great sauce recipe that you can use in many different recipes and it’s great for home canning as well.
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Homemade Venison Spaghetti Sauce
Prep Time: 2 Minutes
Yield: 3.5 Quarts
Cook Time: 21 Minutes
Serving Size: 1 Cup
Total Time: 23 Minutes
Calories Per Serving: 330
1 lb ground venison burger
1/2 venison sausage
1 onion, chopped (optional)
2 28 oz. cans of crushed tomatoes in puree
2 tsp. salt
1/2 tsp. black pepper
1 tsp. oregano
1 tsp. basil
1/2 tsp. onion powder
1/2 tsp. garlic powder
9 oz. thin spaghetti
In a large frying pan heated to medium-high heat, crumble the venison burger and the venison sausage and fry until done, which should be no more than 7 minutes.
Once the venison is done, drain any excess fat (if any) and add the onion. Fry the onion until it is somewhat transparent, about 3 minutes.
In a large kettle, add the tomatoes and all of the spices and heat until it boils and then remove it from the heat and add the venison and onions.
Place the kettle back on the burner and once it starts to boil turn it back to low. At this point, you just want to keep the sauce warm.
Cook the pasta according to the package directions, which is usually for 8-9 minutes in boiling water.
Once the pasta is done, drain it and put the spaghetti and sauce together in whichever manner you please.
Grab some spaghetti and pile it on a plate and cover it with the sauce or gently mix it all in a big bowl. I love to sprinkle the top with parmesan cheese and sometimes I mix the sauce in with noodles or spaghetti, put it in a casserole dish, sprinkle it with mozzarella cheese, and melt it in the oven. It’s so delicious!
Salad and a slice of garlic Texas Toast make great sides. It’s going to be good no matter how you fix it.
The good, the bad, and the delicious…
Homemade Venison Spaghetti Sauce has lots of protein, vitamin C, and iron.
It’s also, unfortunately, might be too high in calories, fat, and sodium for some.
See tips below for making this a more diet-friendly recipe.
The nutritional information does not include any cheese you might have added to the top–It’s only for the ingredients in the actual recipe, including the pasta and this is with it mixed together in a bowl like in the photo at the bottom of the page.
Homemade Venison Spaghetti Sauce Nutrition Facts
Yields: 3.5 quarts / 14 cups
Serving Size: 1 Cup
Calories from Fat: 33
% Daily Value*
Total Fat 12 g
Saturated Fat 5 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0.0g
Cholesterol 66 mg
Sodium 449 mg
Potassium 371 mg
Total Carbohydrates 32 g
Dietary Fiber 4 g
Sugars 5 g
Protein 23 g
Vitamin A 12%
Vitamin C 21%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
To help lower the cholesterol and fat you could use less fat in your ground venison. This recipe was calculated using 80/20 ground venison burger and venison sausage that is mixed with pork sausage.
To help lower the calories you could skip adding in the venison sausage to the sauce and also use less fat in your venison burger.
To help lower the sodium use a salt alternative for the added salt in the recipe or leave it out and use low sodium tomatoes or fresh tomatoes.
Whatever changes you make to your Homemade Venison Spaghetti Sauce, you can recalculate the nutrition facts at myfitnesspal.com.
Venison Stir-Fry by DeerRecipes.online
Venison Stir-Fry, venison marinated and tenderly fried and then mixed with stir-fried bell peppers, onions, portobello mushrooms and covered with cheese. Yum!
This recipe …