October 16, 2014
Permitted use provided by: MissHomemade.com
- 1 lb venison roast
- 1/2 lb boneless veal
- 1/2 lb fresh pork butt (wild boar works too)
- 2 TBS homemade unsalted butter
- 2 TBS oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 cans (28 oz each) plum tomatoes
- 1 cup fresh mushrooms, chopped
- 1 cup dry white wine
- 2 TBS parsley, chopped
- 2 tsp dried basil
- 1 tsp salt
- 1/2 tsp homemade garlic powder
- 1/2 tsp homemade onion powder
- 1/4 tsp pepper
- 1/4 tsp oregano
Cut the venison roast, veal and pork into 3/4 inch cubes. Melt the butter with the oil in a large stock pot over medium-high heat. Add the meat and turn to brown evenly.
Reduce heat to medium and add onions, garlic, celery, garlic and onion powder. Cook, stirring occasionally until onions are translucent. Add tomatoes, crushing in your hand as you add them to the pot. Pour in the juice. Add the remaining ingredients and stir well.
Bring to a boil and lower heat to simmer, uncovered for 2-1/2 hours. Makes approximately 8 cups.
What makes this home cooked meal even better is serving this over pasta, making homemade garlic bread, and having a fresh salad with homemade salad dressing.
This venison bolognese sauce is very versatile and a tasty way to use venison, beef or pork.
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