Venison Bolognese Sauce. A weekend-worthy sauce from Hank Shaw. I mean a real, honest-to-goodness Bolognese? For this venison Bolognese, ground venison is gently simmered for hours with onions, carrots, celery, wine, milk, and This venison Bolognese differs from the classic in just one way: the choice of meat.
This recipe produces an Italian sauce that is delicious and no one will know you used venison.
Venison Bolognese - a field to plate recipe.
Venison is the magical meat gift that seems to just keep on giving.
You can have Venison Bolognese Sauce using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Venison Bolognese Sauce
- Prepare 1 lb of ground venison.
- Prepare 1 cup of diced onions.
- You need 2 tbsp of minced garlic (can add more to taste).
- It's 1 of carrot,shredded.
- You need 1 tbsp of dried oregano.
- It's 1 tsp of garlic powder.
- It's 1 of bay leaf.
- Prepare 1 of salt and pepper to taste.
- You need 42 oz of can crushed tomatoes undrained.
- You need 1 cup of water.
After participating in my first hunt, I ended up with a freezer full of self-harvested meat. Since venison is leaner than the traditional mixture of ground beef chuck and ground pork in most Bolognese sauce recipes, I add a bit of fat in the form of diced bacon. Michael Symon changes up the usual pasta Bolognese with nicely gamy ground venison and the In place of the traditional Bolognese combination of beef, veal and pork, the venison gives this lush. Venison Bolognese Sauce - Garden & Gun.
Venison Bolognese Sauce instructions
- Thaw and drain venison well,it.tends to water down recipes. And cook it along with next 3 ing. In large sauce pot.
- Drain grease and add oregano and next 4 ing. Stir well and add tomatoes and water..
- Bring to a boil,reduce medium low heat and simmer 1 1/2hrs..
- What is not used can be frozen for future use..
Rich Bolognese Sauce is perfect to serve over pasta. Venison hearts are excellent ground and made into a version of the classic Italian ragu. I love coming up with creative ways to introduce people to eating offal, and venison heart Bolognese is. A Mexican ragu-style sauce full of gentle spicing and comforting warmth. Picadillo is to Mexico what bolognese is to Italy: a homely mince dish.
