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Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, quick venison bolognese sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
This venison Bolognese sauce is a wonderful way to use ground game meat of any kind. This is something to save and savor on a weekend. The process from start to finish is a four to five hour process after all.
Quick venison bolognese sauce is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Quick venison bolognese sauce is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook quick venison bolognese sauce using 11 ingredients and 8 steps. Here is how you cook that.
Components of Quick venison bolognese sauce:
- Prepare 400 g venison mince
- Get 1 red pepper
- Take squeeze tomato puree
- Prepare 1 small onion
- Take dried shitake mushrooms
- Take sun dried red peppers
- Get 1 stalk celery
- Get splash red wine
- Make ready 1 tin tomatoes
- Get grated garlic
- Take dried chili flakes
Ground venison was used for the photo above. My favorite is with the roast (venison, beef or pork). This is just a foundation recipe - I am giving you the basics and you personalize it yourself. If you want more mushrooms and no celery; that's up to you.
Instructions To Make Quick venison bolognese sauce:
- Soak mushrooms and tomatoes
- A slow fry onions, celery and pepper in olive oil
- Add mince
- Make a space in middle for tomato puree. Let it dry for a couple of minutes.
- Stir in red wine
- Add tin tomatoes, pinch of chili flakes and grated garlic
- Cover and cook for as long as you have!
- Served with buckwheat pasta and greens
Just before the sauce is finished, bring one gallon of water to a boil, add two tablespoons of salt and the pasta. Venison Bolognese for a Crowd by Lisa L. Serve a generous amount of venison Bolognese over the pasta. Top with Parmesan cheese and garnish with fresh parsley leaves. In a large skillet heat the olive oil.
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