Tuesday, January 3, 2012

Venison Rotini

Neither of us are hunters, but we are fortunate to have friends and family who hunt. The deer for this recipe comes from Michelle's friend from work. Thanks, George, for contributing to our culinary endeavors!

The ground deer has been mixed with a little beef fat during the processing. Venison is very lean, so you have to add some fat to the meat.

Here's what you need:
1 lb. ground venison
1 box of rotini noodles
1 jar of tomato sauce (ever thought of canning your own?)
1/2 cup shredded mozzarella
Dash of red pepper flake
Dash of oregano

Here's what you do:
Start your water boiling for you noodles and pre-heat your oven to 350.

Brown your meat in a high walled skillet.

Once meat is browned, add the sauce to the skillet.

Stir that around and simmer over medium, medium-low heat.

Drop your pasta and cook to al dente. Once cooked, scoop the pasta in with the sauce.

Give that a stir and then pour into a casserole dish. Top with mozzarella and bake for 20 minutes, or until cheese is completely melted.


1 comment:

  1. For those of us who don't have a source for venison, I'd suggest using ground lamb. It will add an exotic flavor like the venison and it goes well with oregano.