Chilli Oil Venison Spaghetti (Easy, Silky & Full of Flavour)
This Chilli Oil Venison Spaghetti is basically what happens when spaghetti bolognese gets an Asian-inspired makeover. There’s no tomato sauce in sight. Instead, we’ve got venison mince, garlic, soy sauce, chilli oil and just enough cream to make everything nice and silky.
I know, parmesan and soy sauce in the same pasta sounds a bit questionable, but trust me, it works.
The venison brings plenty of flavour, the soy sauce adds that savoury depth, and the chilli oil gives it a little kick without completely blowing your head off. And don’t let the cream fool you, we’re only using a small amount. This isn’t supposed to be a heavy, creamy pasta. Just a good, glossy sauce that coats the spaghetti properly.
Why You’ll Love This Chilli Oil Venison Spaghetti
- Something a little different – An Asian-inspired twist on your classic mince pasta.
- Great way to use venison mince – Perfect if you’ve got a freezer full of wild game and want something other than the usual bolognese.
- Silky, glossy sauce – A little cream and starchy pasta water bring everything together without making it too heavy.
- Adjustable heat – Add as much or as little chilli oil as you like.
- Easy weeknight dinner – Nothing overly complicated, just good ingredients and plenty of flavour.
- Works with beef mince too – No venison? No worries.
Key Ingredients & Why They Matter
Venison mince – The star of the show. Venison is naturally lean and has a rich flavour that works really well with the soy sauce, garlic and chilli oil. Browning it properly makes all the difference.
Spaghetti – Perfect for catching all that silky sauce. You could use another pasta shape, but I really like spaghetti for this one.
Garlic – Fresh garlic adds plenty of flavour to the base. Don’t let it burn, though, or it’ll turn bitter.
Soy sauce – Adds saltiness and savoury depth. It’s one of the main ingredients that gives this pasta its Asian-inspired flavour.
Chilli oil or chilli crisp – Both work really well! Chilli oil gives you a smoother sauce, while chilli crisp adds a bit more texture. Start with less and add more if you want extra heat.
Cream – Just a quarter cup. Enough to bring everything together and soften the stronger flavours without turning it into a heavy cream sauce.
Butter – Adds richness and helps balance out the lean venison.
Honey or brown sugar – Just a little to balance the salty soy sauce and chilli.
Sesame oil – Adds a lovely nutty flavour. A little goes a long way.
Pasta water – Don’t tip it all down the sink! The starch helps the sauce cling to the spaghetti rather than pooling at the bottom of the pan.
Lemon juice – A small squeeze at the end brightens everything up and balances the richness.
Tips for Making the Best Chilli Oil Venison Spaghetti
Brown the Venison Properly
Don’t just chuck the mince in and stir it around constantly. Spread it out in a hot pan and leave it alone for a couple of minutes so it can develop some colour.
That browning adds heaps of flavour, especially when you’re working with lean meat like venison.
Don’t Overdo the Cream
The goal here isn’t a creamy pasta sauce. You want just enough cream to help everything come together into a silky coating.
Save Your Pasta Water
This is probably one of the most important parts of the recipe.
Start with a quarter cup of reserved pasta water when you combine everything, then add a little more if needed. The sauce should coat the spaghetti rather than sit underneath it.
Adjust the Chilli to Your Taste
Different chilli oils and chilli crisps can vary quite a bit in heat, so start with one tablespoon and work your way up.
Finish With Fresh Toppings
Spring onion, freshly grated parmesan and another little drizzle of chilli oil make a big difference. Don’t skip them if you’ve got them!
Can I Use Beef Mince Instead of Venison?
Absolutely!
While I love using venison mince, especially when we’ve got plenty in the freezer, beef mince works really well in this recipe too.
You can substitute it directly using the same quantity.
Because beef mince usually has a higher fat content than venison, you might want to drain off a little excess fat after browning it.
The rest of the recipe stays exactly the same.
Chilli Oil vs Chilli Crisp – What’s Better?
I’ve made this spaghetti using both, and they’re both really good.
Chilli oil gives you a smoother, silkier finish, with the chilli flavour mixed right through the sauce.
Chilli crisp adds a little extra texture from the crispy chilli pieces, which is really nice against the soft spaghetti.
There’s no right or wrong option here. Use whichever you’ve got in the cupboard.
Just keep in mind that some chilli crisps are already quite salty, so taste your sauce before adding any extra salt.
What to Serve With Chilli Oil Venison Spaghetti
Honestly, this is pretty good on its own. You’ve already got the pasta, meat and plenty of flavour.
But if you want something on the side, a simple green salad or some garlic bread would go down a treat.
Storing & Reheating Leftovers
Store leftover spaghetti in an airtight container in the fridge for up to 3 days, provided it was cooled and refrigerated promptly.
To reheat, add it to a pan over medium-low heat with a splash of water. Toss gently until heated all the way through.
The extra water helps loosen the sauce again, as the spaghetti will absorb some of the moisture while sitting in the fridge.
You can also reheat it in the microwave, stirring partway through.
Share Your Chilli Oil Venison Spaghetti!
Made this recipe? I’d love to hear about it! Share your creation and tag @Sara_elcock on Instagram or Tiktok. #OldMateEats
Chilli Oil Venison Spaghetti
Ingredients
- 500 g venison mince
- 350 g spaghetti
- 3 cloves garlic very finely minced
- 1 tbsp butter
- ¼ cup cream
- 2 tbsp soy sauce
- 1 –1½ tbsp chilli oil or chilli crisp
- 1 tsp honey or brown sugar
- 1 tsp sesame oil
- ½ tsp cracked black pepper
- ½ cup reserved pasta water as needed
- Small squeeze of lemon juice
- Salt to taste
To Serve
- Spring onion finely sliced, to serve
- Freshly grated parmesan to serve
- Extra chilli oil to serve
- Sour Cream to serve (optional)
Instructions
- Cook the spaghetti. Bring a large pot of salted water to the boil. Cook the spaghetti according to the packet instructions until al dente. Reserve ½ cup of pasta water before draining.
- Brown the venison. Heat a large frying pan over medium-high heat. Add the venison mince and spread it out evenly. Leave it alone for 2–3 minutes to get some good colour before breaking it up and cooking through. Season lightly with salt and pepper. Add a splash of cooking oil if the pan is too dry.
- Add the garlic and butter. Reduce the heat slightly, then add the butter and garlic. Cook for 30–60 seconds until fragrant, making sure the garlic doesn’t burn.
- Make the sauce. Add the soy sauce, honey or brown sugar, cream and black pepper. Stir everything together and simmer gently for 2–3 minutes until slightly thickened.
- Add the chilli oil. Stir in the chilli oil or chilli crisp, sesame oil and ¼ cup of the reserved pasta water.
- Toss everything together. Add the drained spaghetti straight into the pan and toss for 1–2 minutes until the sauce coats the pasta. Add a splash more pasta water if needed. You want it glossy and silky, not swimming in sauce.
- Finish and serve. Turn off the heat and add a small squeeze of lemon juice. Taste and adjust the soy sauce, sweetness or chilli to your liking. Serve topped with spring onion, freshly grated parmesan and an extra drizzle of chilli oil.
Notes
- Chilli oil or chilli crisp: I’ve made this with both, and both work really well. Chilli oil gives a smoother sauce, while chilli crisp adds a bit of texture.
- No venison? Beef mince works just as well. You may need to drain off a little excess fat after browning.
- Pasta water: Don’t skip it! The starch helps the sauce coat the spaghetti properly. Add it gradually until you get the consistency you want.
- Spice level: Start with 1 tbsp of chilli oil and add more to taste. Some brands are much hotter than others.
Frequently Asked Questions
Is This Korean Bolognese?
Not quite. It’s more of an Asian-inspired twist on a traditional mince pasta. The soy sauce, sesame oil and chilli oil give it a completely different flavour from a classic Italian bolognese.
Is Chilli Oil Venison Spaghetti Spicy?
It can be, but it doesn’t have to be! The heat depends on the chilli oil or chilli crisp you’re using…and how much. Start with one tablespoon and adjust to suit your taste.
Can I Use Another Type of Pasta?
Definitely. Linguine, fettuccine or even penne would work. I personally like spaghetti because the glossy sauce coats the strands super well.
Can I Leave Out the Cream?
You can, but it will change the sauce slightly. The cream helps soften the soy and chilli flavours a bit and gives the spaghetti that silky finish. Without it, you’ll have a lighter, more oily sauce.
Can I Use Frozen Venison Mince?
Yea for sure, just make sure it’s completely thawed before cooking. Pat away any excess moisture so the mince browns properly rather than steaming.
Final Thoughts
If you’re looking for something a bit different to make with venison mince, give this Chilli Oil Venison Spaghetti a crack.
It’s savoury, a little spicy, slightly rich and coated in a glossy sauce that brings everything together nicely.
And if you don’t have venison, just use beef mince. Easy as.
Got More Venison in the Freezer?
If you’ve got more venison mince kicking around, give my Stuffed Turkish Flatbreads or Venison Mince Jerky a whirl. Or, if you’ve got a bigger cut of venison to use up, my Pulled BBQ Venison is another good one.
Plenty of ways to use up that freezer full of venison without making the same old thing every time!
