If you feel like something a bit different or have venison around often, this is for you!
Heat some good quality olive oil on medium high heat. I used a cast iron dutch oven.
Meanwhile I was chopping my mirepoix, then sauté onions first.
You don’t want them to brown, just get soft. Then add the celery, garlic, and carrots. Add ground venison and brown.
Once all the pink is gone, allow some of the liquid to boil down.
Then make a well in the middle and add 1/2 a bottle of white wine with 6 oz of tomato paste.
Mix well then add one 15 oz of crushed tomatoes. I want some heat, so I cut a habanero in half and added it with some thyme, oregano, and nutmeg.
Once the sauce has thickens, I added the rest of the wine and reduced to low.
Serve over pasta, I topped with some cheese, but some parsley would have been great too!
Give it a try!
Here I used:
2 lbs ground venison
1 large onion, diced
2-3 stalks of celery including leaves, diced
2-3 carrots, diced
4-6 cloves garlic smashed or chopped
1 bottle white wine (pinot was used)
6 oz tomato paste
15 oz crushed tomatoes
1/4 cup EVOO
Salt to taste ( about 1 tbsp)
1 tsp black pepper
1 tsp nutmeg
1 tbsp oregano
3 sprigs fresh thyme or 1 tsp dried
1 habanero pepper (optional), can use 1 tsp crushed red pepper flakes instead
Fresh parsley to garnish