VENISON BOLOGNESE RECIPES

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HOMEMADE VENISON SAUSAGE RECIPE | WHAT'S COOKIN' ITALIAN ...



Homemade Venison Sausage Recipe | What's Cookin' Italian ... image

This is a homemade deer sausage called venison made from scratch then baked in the oven with sausage, peppers, and onions. we also included potatoes.

Provided by Claudia Lamascolo

Total Time 2 hours 5 minutes

Prep Time 1 hours 20 minutes

Cook Time 45 minutes

Number Of Ingredients 23

natural hog casings
1 -3/4 pounds of venison, trimmed and ground
(we use boneless hams or hindquarters parts of the venison)
3/4 pound pork fat, ground (For those of you wondering exactly how much pork fat to add to venison sausage, the standard ratio is 80% venison and 20% pork fat.) I used a 70/30 ratio of venison to pork fat. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and 1/2 pound of pork fat.
1 1/2 tablespoons salt
1 1/2 teaspoons black pepper
2 teaspoons paprika
2 teaspoons oregano
2 1/2 teaspoons fennel seed
4 teaspoons granulated garlic powder
2 teaspoons red pepper flakes, this will be medium heat use more for hot
1/4 cup ice water
1/4 cup red wine Merlot or Cabernet
Baked Venison Sausage Recipe
Venison Sausage
4 baking potatoes cut into wedges
4 bell peppers or hot peppers
1 small onion
3 cloves of fresh garlic
1/2 cup white wine
4 tablespoons olive oil
1 teaspoon each dried oregano, basil, and parsley
Optional: Italian flavored breadcrumbs sprinkled on the potato wedges with 1/4 cup Pecorino Romano Cheese before baking

Steps:

  • Soak the casings overnight.
  • If you are grinding your own meat you will have to make sure the meat is very cold before grinding it.
  • (you will have to grind the venison and pork fat in a sausage grinder or have your butcher do this for you,.)
  • In a large bowl add all the ingredients garlic, paprika, salt, red wine, fennel, etc, and mix together until well blended.
  • Set up the sausage maker with casing and stuff the sausage into the casings twisting every 4 inches for links.
  • Note: be careful not to overstuff or it will pop open.
  • We like to refrigerate this overnight for more intense flavors to meld together.
  • BaKed Venison Sausage Instructions
  • In a large roasting pan, add the olive oil to the bottom of the pan.
  • Note: for easy cleanup line with foil or parchment paper
  • Place the roll of venison sausage on the bottom.
  • Top with onion, garlic, peppers, and potato wedges ( add the breadcrumbs and grated cheese if using on the potatoes).
  • Sprinkle with the herbs.
  • Drizzle with a little or oil spray with olive oil over the top.
  • Pour the white wine around the bottom of the sausage.
  • Bake in a preheated oven of 400 degrees for around 45 to 60 minutes or until it browns nicely on top and potatoes are cooked.

Nutrition Facts : Calories 490.62, FatContent 36.67, SaturatedFatContent 13.79, CarbohydrateContent 12.52, FiberContent 1.73, SugarContent 1.56, ProteinContent 24.04, SodiumContent 625.64, CholesterolContent 89.90

CROCK POT BOLOGNESE SAUCE - SKINNYTASTE



Crock Pot Bolognese Sauce - Skinnytaste image

Slow Cooker Bolognese Sauce is a staple in my home! A slow cooked ragú made with lean ground beef, pancetta, onions, carrots, celery, tomatoes, wine, and cream is one of my favorite Italian sauces.

Provided by Gina

Categories     Dinner

Total Time 375 minutes

Yield 20

Number Of Ingredients 12

4 oz pancetta (chopped (or center cut bacon))
1 tbsp butter (or olive oil)
1 large white onion (minced)
2 celery stalks (about 3/4 cup, minced)
2 carrots (about 3/4 cup, minced)
2 lb 95% lean ground beef
1/4 cup white wine
2 - 28 oz cans crushed tomatoes (I love Tuttorosso)
3 bay leaves
salt and fresh pepper
1/4 cup chopped fresh parsley
1/2 cup half & half cream

Steps:

  • In a large deep saute pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.
  • Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.
  • Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.
  • After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta or spaghetti squash.
  • Makes about 10 cups. Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator then reheat on the stove or crock pot.

Nutrition Facts : ServingSize 1 /2 cup sauce, Calories 146.1 kcal, CarbohydrateContent 6.8 g, ProteinContent 6.7 g, FatContent 8.7 g, FiberContent 0.4 g, SugarContent 4 g

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