Sunday Supper - Venison Spaghetti

Sorry Bambi, avert your eyes from this recipe . . .

I, of course, watched that movie when I was little. And thought all of the little animals were adorable. But, I also grew up in south Louisiana, where most of my cousins hunted for all sorts of cute and fuzzy creatures that turned out to be quite delicious and nutritious.

So, when Jared came along with his deer hunting habit, I welcomed it with open arms . . . or should I say mouth? Mainly because, I already had a few ideas for how to prepare this tasty meat.

Thanks to a steady supply of frozen venison burger (which Jared and his dad prepare with a bit of beef trimmings), we haven't had to buy ground beef in years. No horrific pink slime in our kitchen! 

Here's our take on the traditional spaghetti with meat sauce. 

Ingredients

Venison Spaghetti

• 1 lb ground venison
• 2 tablespoons extra virgin olive oil
• 1/2 onion, chopped
• 3 cloves of garlic, minced
• 1 teaspoon Pete's Good Stuff Seasoning Mix
• marinara sauce (can substitute with a 24-32 oz container of pre-packaged sauce)

Marinara Sauce

• 1/4 cup extra virgin olive oil
• 6 cloves of garlic, minced
• 1 small onion, chopped
• 1/2 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon flat-leaf parsley, chopped (or 1 teaspoon dried parsley)
• 1 dried bay leaf

Directions

Venison Spaghetti

1. Prepare the marinara sauce, if making from scratch. Set aside.
2. Cook spaghetti in separate pot according to package instructions. Drain and set aside.
3. Heat one tablespoon of the olive oil in a large saucepan or cast iron pot.
4. Add the onion and sauté for 6-7 minutes on medium-high heat.
5. Add the garlic and cook for 1 more minute.
6. Drizzle the pan with one additional tablespoon of olive oil. Add the ground venison.
7. Brown the meat. Sprinkle with Pete's Good Stuff seasoning.
8. Add marinara sauce. Simmer for 5 minutes.
9. Reduce heat. Cook for another 10-15 minutes.

Marinara Sauce

1. In a large cast iron pot, heat the oil on medium-high.
2. Add the onions and sauté for 8-10 minutes.
3. Add the garlic and cook for 1 more minute.
4. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.
5. Stir in the tomatoes, salt, pepper, parsley and bay leaf.
6. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf.
7. Salt and pepper to taste.
8. The sauce can be made ahead of time. Cool, then cover and refrigerate. Rewarm over medium heat before using.