This is an extremely simple macaroni dish, almost too simple to put on a blog in the recipe section. However, I want to highlight that this is a great opportunity to use venison mince!

We are blessed with an oversupply of venison meat in South Africa, yet it is anything but common in South African stores. Venison is also some of the cleanest meat you find, in terms of it being as natural as possible… the terms free range and organic are not needed.

Lastly, if you worried about sustainability… this is the absolute minimum you can do… substitute beef mince for any of the other options. I personally suggest Takbok (Fallow Deer) mince as it has a slightly beef taste (I stress slight) – but any of the other options are available such as Springbok, Kudu, Impala, Eland, Gemsbok, Wildebees and Blesbok.

Click here to access all mince products

Print Recipe

One Pot Venison Mince Macaroni

Prep Time10 minutes mins

Cook Time30 minutes mins

Servings: 6

Ingredients

• Oil for fying
• bunch of fresh basil or coriander
• 1 onion roughly chopped
• 250 g Cheese Cheddar is fine or pick your favourite
• 1 clove Garlic finely chopped
• 250 g Macaroni
• 75 g frozen peas
• 400 g chopped tomato can the can with juice is perfect
• 500 g Mince We prefer Takbok, try any venison
• Salt and Pepper to taste
• dried oregano

Instructions

• You need a fairly deep frying pan with lid for this.
• Heat the oil in the pan on medium heat and add the onions. Fry until soft and fragrant
• Turn up to high heat and add the mince and garlic, mix well. Just before you think the mince is cooked lower back to medium.
• Immediatley add the peas and the can of tomato's. Fill the can with water, mix, and pour into the pan. A nice trick I like to use. Three shakes of dried oregeno
• Once brought to a boil add the macaroni and give it one last stir. Close the lid and let it simmer for 15 minutes.
• Once done, add the cheese and give it a minute to melt on top
• Garnish with the basil or whatever herbs you wish