Recipe of the Day

Last weekend I stumbled-upon a particularly excellent recipe courtesy of Braumeister's Frau - venison bolongese.  A rustic Italian dish adapted to wild game and remarkably scalable for a crowd (think deer camp).

Here are the details:

Ingredients
 
1/4 cup of extra virgin olive oil
1 medium sweet onion minced
2 cloves of garlic minced
1 stalk of celery minced
1 carrot peeled and minced
1 pound (give or take) of ground venison
2 (28 oz cans) of crushed tomatoes
1/4 cup of chopped fresh parsley
8 fresh basil leaves chopped
3/4 cup of freshly grated Pecorino Romano cheese
1 pound of mostaccioli (or pasta of your choice)

Directions

In a sauce pan heat the oil. Add the onion, garlic, celery and carrot - sauté until tender.  Add the venison and continue to cook until no pink is visible.  Add the tomatoes, parsley and basil and salt and pepper to taste.  Cook until the sauce thickens (or all day if it is low and very slow).  Stir in the cheese just before serving and salt and pepper as needed.  Serve over your cooked pasta.

Accompaniments are a salad Cesare, Italian bread and a bold red wine.  This stuff is pretty darn good.

Cheers! 

click on image to enlarge