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Equalized Italian venison meat sauce

Killer Noms Wild Game Recipes and Techniques

 

Suitable for spaghetti, lasagna, ravioli or ???. The baseline amounts are calibrated to produce enough sauce for one lasagna made in a standard 3 quart lasagna pan — It does NOT make 3 quarts of sauce.

Ingredients

  • 1 large diced white or yellow onion
  • 2 cloves diced garlic — more if you like. I do.
  • 1 lb lean coarse ground venison. ( — or lean ground beef if you must.)
  • 1/2 lb Hot Italian pork sausage. Hot I say.
  • 16 oz canned stewed tomatoes. ( — Optionally substitute half with diced and/or crushed tomatoes)
  • 6 oz tomato paste ( — small can is 6oz)
  • 2 diced fresh ripe tomatoes. (— seeded)
  • 1 tbsp olive oil
  • 1/4 cup fresh chopped parsley
  • 1 tbsp dried basil ( — better is to triple amount using fresh minced)
  • 1 tbsp dried oregano ( " ")
  • 1/2 tsp dried thyme ( " ")
  • 1/2 tsp dried rosemary ( " ")
  • 1/2 tsp fennel seeds — Crush them a bit.
  • 1 Bay Leaf
  • 2 tbsp sugar
  • 2 tsp salt — back off on that if you like but definitely don't go higher
  • 1 tsp fresh cracked black pepper
  • 3/4 cup Cabernet — or other full bodied dry red wine
  • 1 oz brandy
  • 1 lump glace de viande (red meat glaze) (— optional. preferably venison)
  • to taste Hot pepper powder or flakes

Directions

  1. Mix meats together, form into large thin patties and brown well in hot skillet. Chop patties into small chunks and set aside. If there is...
  2. Get the full instructions at Killer Noms Wild Game Recipes and Techniques
Equalized Italian venison meat sauce

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Unrated
Author:
Steve Jones
Cuisine:
Italian
Category:
Main Dish
Recipe Yields:
3 quarts