I started by pan searing the ground venison, then deglazed the pan with with red wine before adding my scratch sauce to make a bolognese-inspired meat sauce.
I creamed some al dente spaghetti with the sauce, then plated it before garnishing with Parmigiano Reggiano, parsley, and red pepper.
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Thank you! I like the flexibility we have for post formatting in Lemmy and want to keep tinkering until I feel like I’m taking advantage of the options we have.
Venison is my favorite meat for chili. Unfortunately, unless you know a hunter and are willing to put half a processed deer in a deep freeze, getting your hands on venison around here is rare.
It’s the same where I’m from. Luckily I grew up in the middle of nowhere and my dad gets gifts from the hunters who use his acreage throughout the year. I know I’m not waking up at 5 am to go sit in the cold and get it myself haha.
I wish farmed venison was more widely available. Like you said, it’s a great protein.
I don’t have a deep freeze and I don’t have the stomach to be a hunter, but just occasionally, Fresh Time has venison, so I check every so often. It’s not cheap though.
that’s a great picture
looks delicious! grew up eating plenty of venison, it’s been a good while though.
