Venison and Pumpkin Noodle Stir-Fry

Venison and Pumpkin Noodle Stir-Fry
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What Started it all:
Venison, Pumpkin, pasta, blender


  • 400g venison, thinly sliced
  • 1 small pumpkin, diced
  • 300g pasta
  • 1 cup of water
  • Salt and pepper to taste
  • Soy sauce
  • Vegetable oil
  • 1 onion, sliced
  • 2 cloves of garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 tsp cornstarch


  1. Cook the pasta according to the package instructions, then drain and set aside.
  2. In a blender, blend the diced pumpkin with 1 cup of water until smooth to create a pumpkin puree.
  3. In a wok or large skillet, heat some vegetable oil over medium-high heat.
  4. Add the sliced venison and stir-fry until browned. Season with salt and pepper, then remove from the wok and set aside.
  5. In the same wok, add a bit more oil if needed, then sauté the sliced onion and minced garlic until fragrant.
  6. Add the red and green bell peppers to the wok and stir-fry for a few minutes until slightly softened.
  7. Pour in the pumpkin puree and stir well to combine with the vegetables.
  8. Return the cooked venison to the wok and mix everything together.
  9. In a small bowl, mix the cornstarch with a splash of soy sauce to create a slurry, then pour it into the wok to thicken the sauce.
  10. Finally, add the cooked pasta to the wok and toss everything together until heated through.
  11. Serve the venison and pumpkin noodle stir-fry hot and enjoy!

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