Rustic Venison Meat Sauce on Tagliatelle

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A few months ago at my husband’s Beer Tasting Birthday Party  one of our friends who happens to be an avid hunter put something in our freezer. The next morning while looking for hash browns in our freezer I stumbled upon a random tube of meat labeled “Wild Game”. I asked my husband where it came from and after a quick call we found out his friend had brought it over as a gift and that it was in fact ground venison. It has taken me until now to make a dish with this gift.

This meal came out of a craving for pasta, however, I wanted it to match the type of meat more so I opted for more rustic ingredients to make it more hearty tasting than your standard tomato sauce. The outcome was absolutely delicious and a great change from heavy pasta dishes that leave you belly up on the couch recuperating for half an hour after your meal. This is a wonderful rustic style sauce that can be served with noodles like I did, with rice or even just on it’s own as a stew or sorts. If you choose to serve just the sauce on its own this is also a great paleo dish!


  • 1/2 Pound Ground Venison (Bison or another type of lean meat would work too)
  • 2 Springs Fresh Rosemary (finely chopped)
  • 4 Springs Fresh Thyme
  • 1/2 a Sweet White Onion (Chopped)
  • 4 Celery Sticks (Chopped)
  • 3 Medium Carrots (Chopped)
  • 1 Can Stewed Diced Tomatoes (I used unsalted)
  • 8 Crimini Mushrooms (Chopped)
  • 4 Tbsp Olive Oil
  • 1 Cup Beef Broth (I used No MSG)
  • 1 Large Organic Garlic Clove (Minced)
  • 1 Tbsp Garlic Powder
  • 1/2 Tbsp Cayenne Pepper
  • 1/2 Tbsp Paprika
  • 1/2 Tbsp Ground Pepper
  • Seasoning Salt to taste
  • 1 Cup Dry Red Wine (I used a Merlot)
  • Tagliatelle Egg Noodles

How To:

  1. In a large pot heat up your oil then toss in your onions. Cook them until they are turning golden then toss in your garlic.
  2. Once the onions and garlic are golden toss in your meat and break it up so it doesn’t clump. Add your broth and bring to a boil (this will help break the meat up)
  3. Add in the seasonings, fresh rosemary and thyme. Cook and mix together for about 5 minutes.
  4. Remove excess juice from the can of tomatoes then add your carrots, celery and tomatoes into the pot. Cook for 5 more minutes.
  5. Add in your wine and mushrooms and mix everything together.
  6. Cook on low heat for 45 minutes – 1 hour to allow the wine to cook off and to allow the flavors to combine.
  7. While your sauce is cooking make your noodles. Bring a large pot of water to a boil and add a bit of oil and salt into the water. Put in your noodles and cook for about 10 minutes. This will give you al dente noodles. Strain them from the water and run cold water over them to prevent them from sticking.
  8. Once your sauce is done serve over the noodles.*Optional* You can garnish your dish with fresh parsley and shaved Parmesan cheese like I did.

Enjoy 🙂

Roasted Rack of Lamb

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Tonight we eat Lamb!

This lovely rack has been in the works for a few days now. I let it marinate for at least 2 days before the actual oven roasting. The recipe and strategy itself has taken about 3 years believe it or not. It all started as a friendly competition between my mother and myself. My mom has long since been known for her amazing lamb which is an absolute must at her dinner parties. When my husband and I went to one of these dinners, he of course stuffed himself silly with the rack of lamb barely coming up for air as did everyone else.  Since I had never made it for him before it was a nice treat, one that he was unsure I would ever be able to make better than my mom.

Challenge accepted.

Over the past few years I have made a rack of lamb for him every couple of months. The first attempt got an OK rating. I was not OK with just an OK so I kept on changing the recipe and playing around with the cooking temperature, strategy and of course the all important marinade. I am happy to announce that after what is most likely $500 + on lamb over the past few years, my husband has made it official…my lamb has now beat my mothers!! (announced while at a Greek Restaurant consuming more lamb)

For the Marinade:

  • Juice from 2 Oranges
  • Juice from 1/2 a Lemon
  • 6 Sprigs of Fresh Thyme
  • 2 Sprigs of Fresh Rosemary
  • 6 Cloves of Garlic (Minced or roughly chopped)
  • 1/4 cup Grapeseed Oil
  • 1/4 cup Maggie Seasoning Sauce
  • 1/2 Tsp Cayenne
  • 1 1/2 Tsp Garlic Powder
  • 2 Pinches of Ground Cumin
  • Salt and Pepper

Marinating How To:

1) Combine all the above in a large Tupperware container. Wash your rack of Lamb and place it into the marinade making sure it gets coated on both sides. Place in the refrigerator overnight.

2) After 24 Hours, take out the lamb and turn it over to it’s other side. Place back into fridge to continue the marinating process.

3) In another 24 Hours you are ready to bake your lamb.

4) Take out your lamb and let it come to room temperature (1-2 Hours) this will ensure an even cooking throughout.

For the Roasting:

1) In a large pan, pour approximately 2 Tbsp of the marinade in and heat it up. Once hot, place your lamb in rack down and brown it. (approx 2 mins) Turn the rack over and do the same on the other side.

2) Preheat your oven to 400F. Wrap the bones from the rack in tin foil to prevent them from burning.

3) In a glass baking dish coated in butter, pour some of the marinade in to lightly cover the bottom and place the lamb rack down into the dish.

4) I then bake it uncovered for 8 mins at 400F

5) Put the temperature down to 325F and bake for another 10-15 mins.

6) If need be I broil it at 500F for a final 3-5 mins depending on how thick the rack is.

Once ready take out your rack and cut it. (It is easier to cut when it is hot)

Serve and Enjoy!