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.

VENISON SPAGHETTI

Steps:

• Brown venison in oil.
• Add parsley, onions and garlic.
• Cook until tender.
• Add remaining ingredients except spaghetti and cheese.
• Simmer over low heat for 2 hours.
• Serve over spaghetti.
• Serve with parmesan cheese.

SPAGHETTI AND VENISON MEATBALLS (OAMC)

Steps:

• in stock pot place olive oil and saute onions until tender, add tomatoes, garlic, seasons and mushrooms let simmer.
• in large bowl place all ingredients (except bread crumbs) and mix very well to distribute the garlic and onion.
• add bread crumbs a little at a time and mix making sure that the meat will stick together, add more crumbs or torn bread if needed.
• make into balls that suit your size.
• fry or bake meatballs until done. for frying use a cast iron heavy skillet with a tiny bit of oil if necessary to prevent sticking.
• bake on a rack to help with dripping removal. at 400* for 20 minutes. add 1/2 cup water to pan turn up oven to 450* for 25 more minutes.
• put meatballs in sauce and simmer 30 minutes meanwhile cook pasta in hot salted water according to box directions.
• serve with garlic bread and a crisp salad a little vino if ya want.