Did you know that you can use venison mince exactly as you would beef mince. You don't need to add pork meat, fat or lardons.
It is an extremely lean meat but follow my recipe and you'll be eating the best spag bol you've ever tasted. This recepe is als what I use for my lasagna filling. Give it a try!
Ingredients
500g minced venison
4 small or 2 large brown onion
1tbsp olive oil
4 garlic cloves or I use 1/4 tube of Gia garlic purée
2 tins of chopped tomatoes
1 tin of tap water (using the empty tomato tin)
2 tsp dried mixed herbs
2 tbsp of Worcester sauce
1 tsp of balsamic vinegar
1 tbsp tomato purée
2 Knor ‘rich' beef stock pots, often if I have half of a chicken one I chuck that in too.
1/2 tsp freshly ground pepper
Salt to taste
Method
Finely dice the onions and sweat off in the oil and garlic purée in a hot frying pan or pot and then turn down to a medium to low heat and sweat the onions until they are almost translucent and soft, it also means the kids don’t notice the diced onion! Add the venison and mix through continually until it is all separated and lightly browned. Add all the other ingredients, stir continually so as not to stick to the bottom of the pot and bring to a simmer and cook on a low heat for 30 minutes or until the mixture has thickened and full of flavour. Mix a couple of large spoons through your spaghetti, add a sprinkle of chopped parsley or fresh basil...done!
It’s so easy but super tasty!
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