Venison Bolognese Sauce. 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. A weekend-worthy sauce from Hank Shaw. I mean a real, honest-to-goodness Bolognese?
Venison Bolognese - a field to plate recipe.
Venison is the magical meat gift that seems to just keep on giving.
After participating in my first hunt, I ended up with a freezer full of self-harvested meat.
You can have Venison Bolognese Sauce using 10 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Venison Bolognese Sauce
- You need 1 lb of ground venison.
- Prepare 1 cup of diced onions.
- Prepare 2 tbsp of minced garlic (can add more to taste).
- Prepare 1 of carrot,shredded.
- It's 1 tbsp of dried oregano.
- It's 1 tsp of garlic powder.
- It's 1 of bay leaf.
- You need 1 of salt and pepper to taste.
- It's 42 oz of can crushed tomatoes undrained.
- Prepare 1 cup of water.
This venison bolognese sauce is delicious. This recipe produces an Italian sauce that is delicious and no one will know you used venison. Venison Bolognese Sauce - Garden & Gun. Rich Bolognese Sauce is perfect to serve over pasta.
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..
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.. Bolognese sauce is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. Genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques. Venison loin is lightly seared, thinly sliced and served with pistachio purée and wasabi rice chips.
