Quick venison bolognese sauce
Quick venison bolognese sauce

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, quick venison bolognese sauce. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

A slow fry onions, celery and pepper in olive oil. For this venison Bolognese, ground venison is gently simmered for hours with onions, carrots, celery, wine, milk, and broth. This venison Bolognese differs from the classic in just one way: the choice of meat. Here ground venison, not beef, is gently simmered with vegetables.

Quick venison bolognese sauce is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Quick venison bolognese sauce is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have quick venison bolognese sauce using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Quick venison bolognese sauce:
  1. Take venison mince
  2. Take red pepper
  3. Get tomato puree
  4. Take small onion
  5. Take dried shitake mushrooms
  6. Prepare sun dried red peppers
  7. Make ready celery
  8. Get red wine
  9. Get tomatoes
  10. Get grated garlic
  11. Prepare dried chili flakes

Rich and comforting, this simple Venison Bolognese recipe is great over any type of pasta you choose. Because it's so lean, Venison doesn't really suit things like burger patties, but a slow braise in a rich tomato sauce keeps it moist - as long as you keep it saucy enough when reducing it. Use it to top pasta noodles, or layer in lasagna. Ground venison was used for the photo above.

Instructions to make Quick venison bolognese sauce:
  1. Soak mushrooms and tomatoes
  2. A slow fry onions, celery and pepper in olive oil
  3. Add mince
  4. Make a space in middle for tomato puree. Let it dry for a couple of minutes.
  5. Stir in red wine
  6. Add tin tomatoes, pinch of chili flakes and grated garlic
  7. Cover and cook for as long as you have!
  8. Served with buckwheat pasta and greens

Use it to top pasta noodles, or layer in lasagna. 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.

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