Peggis Deer Burger Spaghetti Sauce 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.

70'S HUNT'S SPAGHETTI SAUCE WITH MEAT

Steps:

• Brown hamburger.
• Add garlic and onion, cook till tender.
• Drain fat.
• Add remaining ingredients.
• Reduce heat to low and simmer til sauce is thickened to your preference (1 1/2 to 2 hours).
• Serve over your favorite pasta or use to prepare lasagna.

PEGGI'S DEER BURGER SPAGHETTI SAUCE

Steps:

• Brown the burger in a large skillet. If using hamburger, drain off fat. Return to heat.
• If using squash, cut into small bite size pieces & add to skillet. If using carrots, cut into small chunks & add to skillet. *I use what ever I have on hand for this but not all of them at the same time, as it would overpower the sauce.
• Add the spaghetti sauce, garlic salt & Italian seasoning.
• Mix well. With heat on low, cook another 20-30 minutes, stirring occasionally.
• I serve on a bed of cooked noodles, with homemade rye bread toasted with garlic. https://www.justapinch.com/recipe/rye-bread-by-peggi-anne-tebben-cookiequeen