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
- 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.
- 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)
- Add in the seasonings, fresh rosemary and thyme. Cook and mix together for about 5 minutes.
- Remove excess juice from the can of tomatoes then add your carrots, celery and tomatoes into the pot. Cook for 5 more minutes.
- Add in your wine and mushrooms and mix everything together.
- Cook on low heat for 45 minutes – 1 hour to allow the wine to cook off and to allow the flavors to combine.
- 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.
- 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.
This whole meal started with one of my husband’s friends who invited himself over for dinner. He is an avid hunter and said that he would supply the meat (venison) if I cooked it up. I have never made venison so this was ALL new to me. Looking through the Internet I was not able to find very many recipes for making this sort of roast, and then it dawned on me! My grandma has been cooking up venison for the better part of 40 years since everyone back in the Homeland hunts regularly. So Tuesday night I placed a call to her to get her recipe and any tricks she may have. Her two main tips were as follows:
1) Cut off the clear filmy stuff and any white ligaments or excess fat (this is to get rid of the gamey taste)
2) Cure the meat for at least 2 days in a white sugar and salt mixture.
Curing How To:
Wash your roast and cut off any ligaments, fat and that filmy stuff. Rub the meat with white sugar and salt then place it into the fridge. Let it sit for 2 days.
- 4 – 6 Cloves Garlic (minced)
- 2 Bay Leaves
- 2 All Spice
- 1/4 Cup Beef Broth (i used NO MSG)
- 1/4 Cup Dry Red Wine
- 1/4 White Onion (chopped)
- 5 Strips of Bacon
- 8 Crimini Mushrooms (chopped)
- 4 Carrots (peeled and chopped)
- 3 Celery Sticks (chopped)
- 4 Tbsp Olive Oil
1) Take out your roast about 2 hours before cooking to allow it to get to room temperature.
2) Pat the roast dry leaving the sugar and salt mixture on.
3) Rub the garlic all over the meat.
4) In a cast iron pot heat up your oil. Once it is hot place your roast in and allow it to brown on all sides.
5) Remove the meat. Add in your broth, wine, bay leaves and all spice, bacon and onions. Let it all come to a boil.
6) Reduce the heat to simmer and place your meat back in. Set the timer for 3 Hours.
7) Cook covered and slowly on a low temperature. I frequently turned the roast around to allow it to cook on all sides maneuvering the bacon to be on top of the meat.
8) With about an hour and a half left place your carrots and celery into the pot. Continue cooking.
9) With half an hour left put in your mushrooms.
10) Once the time is up you can take out the veggies and most of the broth. I set it all aside and the veggies were eaten as a side dish. (super flavorful!)
11) Turn your broiler on to 500F. Place the roast with the bacon on top into the oven uncovered. I broiled it for 8 mins to allow the bacon to crisp.
12) Remove from the oven and slice up the roast. I poured some of the wine and broth mix over the slices.
** This meat is super lean and can be on the dry side because of it so serving it with a rich sauce is nice. I mixed up some creamy horseradish sauce with sour cream as a dipping sauce and it paired perfectly! (again thank you granny :))