Timber 2 Table - Spicy Baked Venison Spaghetti

Try this wild game version of a classic family dish

Spicy Baked Venison Spaghetti

20 Min

Prep Time

60 Min

Cook Time





This wild game take on a classic dish is perfect for a quick and easy family dinner. Serve it with some garlic bread and a salad and you have everything you need to make your crew happy. We prefer a bit of heat in our baked spaghetti, so we add red pepper flakes to the mix. If you like yours a bit on the milder side, leave them out. The finished product will still be great.

This wild game take on a family favorite features a bit of heat from red pepper flakes.


1 pound ground venison

1 bell pepper, diced

1 medium yellow onion, diced

One 14.5-ounce can Italian-style diced tomatoes

3 ounces tomato paste

1 cup water

One 13-ounce can of sliced mushrooms, drained

1 tablespoon dried Italian seasoning

1 teaspoon smoked paprika

1 teaspoon red pepper flakes (optional)

1 block (8 ounces) cream cheese

1 pound spaghetti, cooked

2 cups freshly shredded mozzarella cheese

1 cup freshly shredded Parmesan cheese

Salt to taste

Cooking Instructions

Start by browning the ground venison, bell pepper, and onion in a large skillet. (While the venison cooks, boil the spaghetti in salted water until it is flexible but still slightly firm, then set aside.)

Dice an onion and a bell pepper to add to the ground venison.

Reduce the heat and stir in the cream cheese until it has melted.

Stir in the cream cheese until it melts.

Turn the mixture out into a lightly oiled baking dish. Top with a mixture of the two cheeses.

Top with both cheeses.