Mable Toups Venison Spaghetti

A delicious homemade venison spaghetti that’s irresistibly delicious! This is not your typical spaghetti! It has a little kick to it and it’s diet-friendly!

Mable Toups was a classic French-speaking Cajun grandmother from Louisiana. She cooked dinner for her family every day until she was about 88 years old. Her specialty was venison spaghetti and gumbo. Mrs. Toups passed away several years back, but her recipes still live on with her family and now you and your family will have the pleasure of trying her famous spaghetti recipe, too.

My friends Chera Kee “CK” Trosclair and Vhores Trosclair shared this recipe with me and I had to share it with my followers. Mable was Vhores grandmother and CK makes her spaghetti recipe all the time. She sent me a picture of it and I knew I’d love it. I was hooked from the first bite. If you love spaghetti and you love spicy foods you’re going to love this! It’s so easy to make, too.

Once you brown the venison and cook the veggies mix them together.

Then add in all of the tomatoes, seasoning, and the franks.

Simmer for about 30 minutes. Steamy! It was seriously hard for me to not steal a bite before it was ready.

Pile the pasta on your plate, cover with sauce, and eat up!

Feel free to print our recipe card:

Mable Toups Venison Spaghetti

Prep Time: 3 minutes

Cook Time: 37 minutes

Total Time: 40 minutes

Calories per serving: 304

Fat per serving: 10 g

Mable Toups Venison Spaghetti

Ingredients

  • 1 lb venison, ground
  • 1/2 pack of Oscar Mayer Classic Beef Franks (you can use venison sausages instead)
  • 1/2 onion
  • 1/2 green bell pepper
  • 1/2 tsp. minced garlic
  • 1 stick of celery - chopped
  • 14.5 oz can Hunt's diced tomatoes
  • 8 oz. can Hunt's roasted garlic favor tomato sauce
  • 8 oz. can Hunt's basil garlic oregano tomato sauce
  • Pinch of salt
  • Pinch of black pepper
  • Morton Nature's Season Seasoning blend (to your liking)
  • 1 tsp. olive oil

Instructions

  1. Add olive oil to a kettle and once heated to medium-high heat add the ground venison and brown until done. Drain if needed.
  2. Cook the greens for few minutes separately.
  3. Then add the cans of tomatoes, salt, pepper and seasoning blend.
  4. Rinse out cans of ingredients with a little water and put the water in pot.
  5. Simmer for about 30 minutes.
  6. Boil noodles or spaghetti separately as described on the package.
  7. When done, place noodles in a plate or bowl and pour some sauce over the top.
https://www.deerrecipes.online/mable-toups-venison-spaghetti/

This is great with garlic bread and a salad and if no one is watching sprinkle a little parmesan cheese on top after you fix your plate. It’s great the next day for leftovers, too!

The good, the bad and the delicious…

  • Mable Toups Venison Spaghetti is high in protein, vitamin C and iron and low in sugar and calories. It also has a good amount of potassium.
  • This meal also a little high in saturated fat, cholesterol, and sodium.

See my tips below for making this a more diet-friendly recipe.

Mable Toups Venison Spaghetti
Nutrition Facts

Yields: Serves 8 Serving Size: 1 cup of spaghetti, 1 cup of sauce
Calories 304  Calories from fat: 30
  % Daily Value*
 Total Fat 10 g 16%
 Saturated Fat 4 g 20%
 Monounsaturated Fat 1 g  
 Polyunsaturated Fat 0 g  
 Trans Fat 0 g  
 Cholesterol 79 mg 26%
 Sodium 704mg 29%
 Potassium 365 mg 10%
 Total Carbohydrates 24 g 9%
 Dietary Fiber 3 g 11%
 Sugars 4 g  
 Protein 25 g  49%
 Vitamin A 7%  Vitamin C 24%
 Calcium 3%  Iron 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value 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…

  • Let’s be honest, this is pretty healthy as it is! 
  • To help lower the cholesterol and fat use less fat in your ground venison burger. This recipe was calculated using 80/20 ground venison burger because that’s what most hunters use. If yours has less fat it will also have less fat and cholesterol. You can also use franks with less fat as well.
  • To lower the sodium, try using a salt substitute like “No Salt” or “Nu-Salt” and also use fresh tomatoes or use a low-sodium or no sodium tomato sauce and diced tomatoes.
  • Whatever changes you make to your spaghetti, you can recalculate the nutrition facts at myfitnesspal.com

Bon Appétit

Mable Toups Venison Spaghetti

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