SPAGHETTI DELLA CARNE DI CERVO(AKA VENISON SPAGHETTI)
Had to use us some of that fresh deer meat in the freezer so I threw this together based on my wife's usual "ragu" sauce.
Provided by Spyder-man
Categories Deer
Time 3h30m
Yield 6 quarts, 15 serving(s)
Number Of Ingredients 16
Steps:
- Sauté onions, celery and garlic in very large pot in 2 tablespoons olive oil until almost translucent.
- Add meats, carrots and begin to cook until meat is done.
- Add all remaining ingredients: canned tomatoes and sauce and mushrooms and spices, Worcestershire and wine.
- Simmer for a few hours--the longer the better stirring occasionally.
- Serve over favorite pasta with some garlic bread.
Nutrition Facts : Calories 158.3, Fat 5.2, SaturatedFat 2, Cholesterol 43.9, Sodium 654.8, Carbohydrate 14.4, Fiber 3.2, Sugar 7.9, Protein 15.1
VENISON STEAK PASTA
My boyfriend's dad is a hunter so we have an abundance of wild game to work with. The t-loin meat was pre-cut into 2 inch strips. Prep time includes time to marinade.
Provided by smp108
Categories Deer
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinade steak for 2 hours (or overnight) in beer, worcestershire, dressing and garlic salt.
- Cook steak on medium heat until desired. (I usually drench the meat with marinade mix as it cooks quickly).
- Cook pasta until tender.
- Saute mushrooms and peppers until golden brown.
- Mix pasta, mushrooms, peppers and Parmesan cheese.
- Top with steak.
SPAGHETTI AI FRUTTI DI MARE
Make and share this Spaghetti Ai Frutti Di Mare recipe from Food.com.
Provided by MsPia
Categories Spaghetti
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the octopus:
- Put octopus in a pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes.
- Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid. Transfer octopus to a cutting board, reserving 1/2 cup cooking liquid. Cut off and discard head, then cut tentacles into 1-inch pieces.
- Prepare the tomato sauce:
- Simmer tomatoes with their juice, basil, and olive oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.
- Prepare the basil puree:
- Puree basil, olive oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.
- Prepare the pasta and seafood:
- Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until 'al dente'.
- Meanwhile, puree garlic and olive oil in cleaned blender until smooth.
- Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. Add olive oil mixture, then immediately add octopus, shrimp, and mussels and saute, stirring occasionally, until shrimp are browned on edges and mussels begin to open, 2 to 3 minutes.
- Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and shrimp are just cooked through, about 2 minutes more (discard any unopened mussels). Season with salt and pepper.
- Drain pasta and return to pot.
- Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with all of basil puree.
- Notes: If you do not have a pressure cooker, octopus can be simmered in a 4-quart pot with bay leaf, 1/2 teaspoon salt, and 4 cups water, covered, turning occasionally, until tender, 1 to 1 and 1/2 hours.
- Octopus can be cooked 1 day ahead and chilled, uncovered, until cool, then covered.
- Tomato sauce can be made 1 day ahead and chilled, covered.
BAKED SPAGHETTI WITH VENISON
This recipe is quick and easy. The venison is such a clean taste that mixes well with the plethora of spices. It takes no time at all and taste even better the next day.
Provided by Kandicegibson
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.
- Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 36.8 g, Cholesterol 72.9 mg, Fat 12 g, Fiber 5.3 g, Protein 29.1 g, SaturatedFat 4 g, Sodium 1547.8 mg, Sugar 10.9 g
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