How to Make Venison Bolognese

From the deer camp menu last weekend is this.  A favorite among the hunters that can have most of the prep work completed in advance.  If you make the sauce a day beforehand and reheat before serving it actually improves in the fridge overnight.

Ingredients

Olive oil
2 celery stalks - minced
2 carrots - peeled and minced
1 onion - minced
2 garlic cloves - minced
2 quarts of canned whole garden tomatoes
1 large can (29 ounce) of tomato sauce
1 pound ground venison
1 pound of Italian sausage
Basil, oregano, fennel seed, parsley, salt and pepper
Spaghetti noodles or other favorite pasta
Grated parmesan cheese - lots of it

Directions

Brown the venison and set aside in a bowl,  Brown the Italian sausage, drain and add to the bowl.  In a large stock pot sauté the vegetables in olive oil until the onions are translucent.  Add the meat to the pot along with the sauce and tomatoes.  Season with spices to taste, cover and simmer all day low and slow.  The last few hours remove the lid and continue to cook uncovered.  Add additional spices if needed.  Before serving stir-in a fist-full of parmesan cheese.

Prepare your pasta per the directions on the packaging, drain and dish-up.  

Serve with a salade César, garlic bread and a bold red wine.

Cheers!