Spicy Baked Venison Spaghetti Food

SPAGHETTI SAUCE MADE WITH GROUND VENISON

Steps:

• In a large dutch oven, heat 2 Tbsp. olive oil over medium heat. Add the diced onion and cook until softened. Add in the minced garlic and sauté for another 1-2 minutes.
• Add in the ground venison, salt, and pepper and cook until no longer pink. There shouldn't be any grease to drain as deer meat is much leaner than beef.
• Add in the remaining ingredients and stir to combine. Let simmer for 30-40 minutes, occasionally stirring.
• Taste test and see if any additional salt or sugar needs to be added to taste. The sugar will help reduce the acidity. If it tastes too bitey, add more sugar 1/2 tsp. at a time.
• Serve with fresh pasta or if saving for later, let cool, then transfer to canning jars and let fully cool before sealing. Refrigerate for up to four days, or freeze for up to six months.

BAKED SPAGHETTI WITH VENISON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
• Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.
• Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.

SPICY VENISON MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
• Combine ground venison, Italian sausage, bread crumbs, eggs, salt, Italian seasoning, red pepper, and garlic powder in a large bowl and mix until well combined. Scoop meat from the bowl and form into 1 1/2-inch balls. Place meatballs on top of the cooling rack.
• Bake in the preheated oven until cooked though, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven and let rest for 5 minutes before serving.

BAKED SPAGHETTI (CHEESY & SPICY)

Steps:

• Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.
• Add tomatoes, mushrooms, olives, hamburger meat, basil, oregano, salt and pepper and simmer for 10-15 minutes.
• Place 1/2 of the spaghetti in a greased 13x9x3 inch dish.
• Top with half the meat sauce mixture.
• Sprinkle with 2 cups of Fiesta Blend Cheese.
• Repeat layers.
• After second layer of cheddar cheese, sprinkle all the parmesan cheese on top.
• Mix soup with water and pour over casserole. I used my finger to spread evenly so not to disturbe the cheese.
• Sprinkle with paprika to garnish.
• Bake uncovered at 350 degrees for 35-40 minutes or until heated through.
• NOTE: I believe because of all the cheese in this recipe, there is extra liquid/water after the spaghetti is cut and allowed to sit. Don't worry about it. When the remaining dish is stored, just drain off extra liquid. It does not affect the taste of the recipe.

PASTA PIZZA VENISON BAKE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the venison, salt and pepper over medium heat until meat is no longer pink; drain if necessary. Drain the macaroni; place half in a greased 2-qt. baking dish. Top with half of the venison, pizza sauce, mushrooms and cheese. Repeat layers. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through and cheese is melted.