So, we’re pretty much out of venison from last year, right? I mean, there’s stew meat, but I made a complicated soup for dinner on Saturday, and was not in a stew mood. Maybe next week. However. We do have a whole bunch of ground venison from a previous year. This stuff was from the season just prior to when I moved to Wisconsin. It was extremely well packed, and is still in pretty alright shape, especially for recipes like this. ” This” being venison spaghetti, that is.
While those cooked, I opened a can of crushed tomatoes, and a can of tomato sauce.
Those went into a sauce pan with some olive oil. Borrowing from the smittenkitchen recipe, I halved a small yellow onion and stuck it in the tomato sauce. Then I added pepper, salt, a bay leaf, oregano, and some red pepper flakes and turned the heat to low. By then the mushrooms were done, so I took them out of the pan and replaced them with the pound of ground venison.
I seasoned that to taste with salt, pepper, oregano, and paprika. With the heat at med-low, I covered it, and moved back to the peppers and garlic.
The garlic cloves I halved longwise and tossed right into the tomato sauce. I peeled the red peppers and cut them up a bit. Then they went into a smaller bowl with some olive oil and red wine. I introduced all three to my immersion blender, and pureed them until relatively smooth (a food processor would work just as well, but I don’t have one).
This is the part where two roads diverge in a yellow wood. Matt won’t eat vegetables (hush, I know it’s tomato sauce, just go with it) or mushrooms of any kind (he calls them fungus and poison). I intend to put that there puree and the mushrooms from earlier into the sauce. Well, I dip out a little bit of the plain tomato sauce into its own pan to warm over a burner until the meat’s done. It’s easier to just give in on this one. Then I dump the red pepper puree and the mushrooms into the sauce. By now the meat’s done, too. So in it goes.
I seasoned mine up to taste- it got a healthy does of Parmesan, as well as a bit more salt and some lemon juice. I served it over regular, al dente spaghetti noodles. It could definitely have used some garlic bread, but I forgot to get any at the store, and by the time I figured out what I wanted, making bread from scratch wasn’t an option.
I have plenty of left overs, too.