In a large kettle heated to medium-high heat, crumble the venison burger and the venison sausage and fry until done.
Once the venison is done, drain any excess fat and add the tomatoes and spices and heat until it boils.
Turn the heat to low. Add the sour cream and then cut the cream cheese into small blocks and add it to the sauce. Let it cook for at least five minutes, stirring often.
Cook the pasta according to the package directions. Once done, drain, and set it aside.
In a deep casserole dish (9″ x 13″), put a couple of cups of cooked Rotini pasta and sprinkle with 1/2 cup of mozzarella cheese and top with the sauce. Do this two more times and then top with a final layer of two cups of cheese.
Bake at 350 F for about five minutes–just long enough to melt the cheese.