Heat olive oil in a large skillet over medium heat. Add ground venison to the skillet, cooking until browned. Remove from skillet and set aside.

Add more oil if required, diced onion and minced garlic, cooking until the onion is translucent.

Stir in beef broth, heavy cream, diced tomatoes, dried basil, and dried oregano. Bring the mixture to a simmer.

Add shell pasta to the skillet, stirring to combine. Cover and cook for 15-20 minutes, or until the pasta is cooked through and the sauce has thickened.

Stir in shredded cheddar cheese until melted and well incorporated. Season with salt and pepper to taste.

Garnish with fresh parsley if desired and serve warm.