Spaghetti Sauce For Elk Or Bison Recipes

SPAGHETTI SAUCE MADE WITH GROUND VENISON

Steps:

• In a large dutch oven, heat 2 Tbsp. olive oil over medium heat. Add the diced onion and cook until softened. Add in the minced garlic and sauté for another 1-2 minutes.
• Add in the ground venison, salt, and pepper and cook until no longer pink. There shouldn't be any grease to drain as deer meat is much leaner than beef.
• Add in the remaining ingredients and stir to combine. Let simmer for 30-40 minutes, occasionally stirring.
• Taste test and see if any additional salt or sugar needs to be added to taste. The sugar will help reduce the acidity. If it tastes too bitey, add more sugar 1/2 tsp. at a time.
• Serve with fresh pasta or if saving for later, let cool, then transfer to canning jars and let fully cool before sealing. Refrigerate for up to four days, or freeze for up to six months.

BISON MEATBALLS AND SPAGHETTI

Steps:

• Combine green onions, parsley, oregano, and basil in a bowl; mix well.
• Place bison in a bowl. Add 1/2 cup of the green onion mixture. Add egg, bread, 1 teaspoon salt, and Worcestershire sauce. Mix until evenly combined.
• Shape mixture into eight 1 1/2-inch-wide meatballs. Place in a skillet over medium-high heat. Add red wine; cover and cook for 8 minutes. Flip and continue cooking, covered, for 8 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Set aside and keep warm.
• Melt butter in a large saucepan over medium-high heat. Add remaining green onion mixture, onion, mushrooms, and 1 teaspoon salt. Saute until onions are translucent, about 10 minutes. Add spaghetti sauce and stewed tomatoes. Bring to a boil.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Season sauce with salt and pepper and serve over spaghetti. Top with meatballs and garnish with Parmesan cheese.

SPAGHETTI SAUCE FOR ELK OR BISON

Steps:

• Sauté the Walla Walla Onions lightly with the crushed garlic in the olive oil. Add the Italian Sausage to be lightly browned with onions and garlic; when the Italian sausage is pierced with a fork the fat will run out then add the ground Bison and ground pork until well browned in a large pot.
• Add 1 cup of red wine and the crushed tomatoes, whole tomatoes, tomato paste and sun dried tomatoes to pot,.
• Add Cinnamon sticks, Cinnamon, Cumin, Demerara Sugar, Parsley, Oregano, Basil, Thyme, Rosemary, Herbs DE Provence, Chili Peppers, Sea Salt and Pepper. Stirring constantly,bring to a brisk simmer add ½ of the 2 tablespoons of butter.
• Simmer all day adding about a cup of water or wine your choice. When the sauce goes down about an inch; be careful as the sugar and the wine will tend to caramelize and burn on the bottom of your pan if not carefully watched and stirred throughout the day. After about 6 hours there should be a very nice glossy sheen to the sauce.
• After taking off stove, cool before refrigerating overnight can be left out on your stove or counter to cool.In the morning skim off the fat that has risen and solidified on the top of the sauce and discard.
• Put back on the stove a low simmer for 4 hours or until there is a thickening of the sauce with a glossy sheen; the tomato sauce will look paler and have a light sweet hot taste.
• Sauté the mushrooms lightly and add to sauce or add to each individual plate when serving spaghetti to taste.
• Adding the wine is always at the chef's discretion!

BISON BOLOGNESE

Steps:

• Heat a medium Dutch oven over medium-high heat. Add the olive oil and the ground bison. Cook, breaking apart the meat into very small pieces with a wooden spoon until the meat is lightly browned, about 8 minutes. Add the carrot, red onion and garlic to the pan and stir to combine. Season with 1 teaspoon salt and cook for 3 minutes or until the vegetables are soft and fragrant. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with the wooden spoon. Simmer for 5 minutes or until almost completely reduced. Stir in the hand crushed tomatoes and nestle in the Parmesan rind and basil. Season with the remaining salt. Reduce the heat the medium and simmer the sauce, stirring occasionally for 25 minutes.
• Meanwhile bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta to the water and cook for 2 minutes less than directed, about 6 minutes. Using tongs, add the pasta directly from the pasta water to the sauce. Add the Parmigiano-Reggiano cheese directly to the bare pasta along with the butter. Toss the pasta with the sauce to coat, thinning as needed with the pasta water to ensure it clings to the pasta. Serve drizzled with more olive oil and sprinkled with more Parmigiano-Reggiano cheese if desired.

INSTANT POT® BISON PASTA (PASTA BISONTE)

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat until indicator reads 'Hot.' Add bison, onion, red bell pepper, and olive oil. Saute until bison is browned and crumbly, 5 to 7 minutes. Add mushrooms; saute until slightly softened, 1 to 2 minutes.
• Stir basil, garlic, oregano, and bay leaf into the bison mixture. Add tomatoes, water, wine, and tomato paste. Turn cooker off. Add pasta; stir until coated. Mix in salt, onion powder, and garlic powder.
• Set cooker to Manual. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir well.