Wild Game Venison Pasta Recipe

The weather is cooling down and its hunting season and comfort food time! Alley Beck Stanley gives us hunters a delicious wild game cooking recipe for venison mixed with pasta and creamy cheese. Alley uses the Provider Fowl and Dragon seasoning to enhance the flavor of the dish.


  • 2 Lb pasta shells
  • 1 Lb ground venison 
  • 1 small red onion chopped
  • 1/2 cup shredded mozzarella 
  • 1/2 cup shredded cheddar 
  • 1-2 jalapeños sliced
  • 1 can diced tomatoes with chilies
  • 1/2 brick of melting cheese
  • 1/2 cup of Bread crumbs
  • 1 TBSP Fowl (the provider) 
  • 1 TBSP Dragon (the provider)


  • Preheat oven or Traeger to 375°
  • Boil pasta shells until al dente.
  • Cook venison meat in a skillet, and spice with fowl and dragon.
  • Melt half a brick of melting cheese in a skillet. Use a splash of milk or cream to help melt it along if desired. 
  • Chop red onion.
  • Thin Slice jalapeño (remove veins and seeds for less heat).
  • Add cooked pasta shells, cooked venison, chopped onion, tomatoes with chilies, and melted cheese together in a large pot or bowl and mix well. 
  • Line a baking dish with bread crumbs, and sprinkle with fowl and dragon. 
  • Pour pasta mixture over breadcrumbs into dish. Sprinkle sliced jalapeño 
  • Place in the oven or Traeger for about 25 minutes, or until cheese is melted and bubbly. 

Dry Rubs



Beef and Big Game