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Venison Chili Mac and Cheese

Russ Myers


Dig out that venison from your freezer and try this recipe.
We found it to be simply delicious.


★★★★★ 3 votes

4 / 8
1 Hr 30 Min
Stove Top


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1 c
olive oil
1 1/2 lb
ground venison
2 medium
onions, diced
3 clove
fresh garlic, chopped
4 Tbsp
tomato paste
1 1/2 c
red wine
4 c
beef broth
3 tsp
chili powder
2 tsp
1 tsp
ground cumin
1 c
kosher salt
1/2 tsp
ground black pepper
1 c
whole italian tomatoes


1 lb
penne pasta
1 c
grated parmesan cheese
1 c
grated sharp cheddar cheese
1 c
grated swiss cheese
1 c
grated gruyere cheese
2 c
heavy cream
2 1/2 c
half and half
1/2 tsp
red pepper flakes
3/4 tsp
kosher salt
1/2 tsp
fresh ground black pepper

How to Make Venison Chili Mac and Cheese


  • 1Heat a large skillet over medium heat, add the olive oil and the ground venison. Season the venison and stir until browned. Add the onions and garlic and sauté over medium heat until they start to caramelize, about 8-10 minutes. Add the tomato paste and cook over medium heat for 2-3 minutes, this will remove some of the acid. Add red wine and reduce by half. Add the beef broth and the spices. Simmer the chili for 1 hour.
  • 2Add the tomatoes and simmer for 1 hour. Season with salt and black pepper. Place the chili in a casserole dish that is large enough for the chili to fill halfway. Wrap the chili with plastic wrap and refrigerate for 2 hours.
  • 3The Mac and Cheese
  • 4When the pasta is cooked drain and shock the pasta under cold running water. Shake all of the excess water off the pasta and place in a plastic container. Stir in the rest of the ingredients, cover and refrigerate for 3 hours.
  • 5Remove the pasta mixture and spoon on top of the chili. Sprinkle the top with grated parmesan cheese and bake for 40 minutes at 350 degrees. Remove from the oven and let sit 10 minutes before serving.

Printable Recipe Card

About Venison Chili Mac and Cheese

Course/Dish: Pasta, Other Snacks, Wild Game
Main Ingredient: Wild Game
Regional Style: American

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