1. Cook the short-grain rice according to package instructions. Set aside.

2. Cook the penne pasta according to package instructions. Drain and set aside.

3. In a large skillet, cook the chorizo sausage over medium heat until browned and cooked through. Remove from skillet and set aside.

4. In the same skillet, add the venison and cook until browned. Remove from skillet and set aside.

5. In the same skillet, melt the butter over medium heat. Add the crushed garlic and red onion, and sauté until softened.

6. Add the tomato paste to the skillet and cook for 2-3 minutes, stirring constantly.

7. Slowly whisk in the milk until smooth. Cook for an additional 2-3 minutes until the sauce thickens.

8. Add the cooked chorizo sausage, venison, cooked penne pasta, and cooked short-grain rice to the skillet. Stir well to combine.

9. Stir in the cheddar cheese until melted and creamy. Season with salt and pepper to taste.

10. Serve hot and enjoy!