SPAGHETTI SAUCE MADE WITH GROUND VENISON
This savory homemade spaghetti sauce made with ground venison is a great all-purpose sauce to have on hand all year round. One batch makes over 2 quarts!
Provided by Mike Shreckengost
Categories Venison
Time 1h5m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 170 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 15 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 519 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BAKED SPAGHETTI WITH VENISON
This recipe is quick and easy. The venison is such a clean taste that mixes well with the plethora of spices. It takes no time at all and taste even better the next day.
Provided by Kandicegibson
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h5m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 36.8 g, Cholesterol 72.9 mg, Fat 12 g, Fiber 5.3 g, Protein 29.1 g, SaturatedFat 4 g, Sodium 1547.8 mg, Sugar 10.9 g
SPAGHETTI AND VENISON MEATBALLS (OAMC)
Freezer full of deer meat and had to come up with something new. So my daughter and I came up with this for dinner. This could be a Oamc meal just cool meatballs and freeze, freeze sauce and when the time comes place thawed into stock pot and let simmer 30 minutes. Even easier for the cooking day would be to place the frozen meatballs in bottom of crock pot and broken up frozen sauce on top of meatballs turn on low all day.
Provided by Shawn C
Categories Deer
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 562.2, Fat 16.9, SaturatedFat 6.4, Cholesterol 132.6, Sodium 1502.2, Carbohydrate 65.4, Fiber 7, Sugar 12.7, Protein 37.6
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SPAGHETTI AND VENISON MEATBALLS RECIPE | MEATEATER COOK
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Cuisine ItalianCategory MainServings 4-6
- Start by making the tomato sauce because it needs time to develop flavor. Add olive oil to a large pot over medium heat. Once hot, add the onion and gently sauté until soft. Add the garlic and cook another minute. Pour in the cans of whole tomatoes. Sprinkle the oregano, sugar and bay leaves, and stir to mix. Reduce the heat to medium-low and allow it to simmer for at least an hour. Stir it every 15 minutes. As it cooks, the tomatoes will soften, allowing you to mash and break it up with a fork or potato masher.
- While the tomato sauce is simmering, start to make the meatballs. Place the ground meat in a large bowl. Soak the bread crumbs in the milk for five minutes. Whisk the eggs, parmesan, garlic and parsley together in a separate bowl. Add all of the spices to the mixture (fennel, oregano, nutmeg, salt, black and pepper flakes) and stir until combined. Pour the mixture over the ground meat and add the soaked breadcrumbs. Use a large spatula to fold it in. Continue to mix until it is well blended and forms a big tacky ball. Roll into golf ball sizes and set aside on a sheet tray. This recipe makes about 18-20 meatballs.
- Place the tray with meatball in the fridge to rest for 30 to 60 minutes. This allows the meat to soak up the liquids and gives more time for the tomato sauce to reduce. While the meatballs are resting, fill a large stockpot with water and bring to boil for pasta.
- Heat a large sauté pan over medium-high heat. Add a glug of oil and, once hot, lay each meatball into the pan. Don’t overcrowd. Work in batches if needed. After one side is brown, flip and brown the other side. Transfer each meatball to the pot of tomato sauce. Don’t worry if they are undercooked in the middle. They will continue to cook in the simmering sauce.
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