Step 1

In a large Dutch oven, brown the venison in the olive oil. Add onion and garlic and cook until onion is translucent. Season with salt and pepper.

Step 2

Add water, tomato sauce, diced tomatoes, oregano, bay leaves, and cayenne pepper.

Step 3

Cover and simmer for 20 minutes, stirring occasionally.

Step 4

Stir in macaroni. Cover and cook over medium-low heat for 25 minutes, stirring occasionally.

Step 5

Remove bay leaves.

Step 6

Serve immediately.