Spaghetti Della Carne Di Cervo Aka Venison Spaghetti Recipes

SPAGHETTI ALLA CARBONARA TRADIZIONALI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
• Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.

SPAGHETTI DELLA CARNE DI CERVO(AKA VENISON SPAGHETTI)

Steps:

• Sauté onions, celery and garlic in very large pot in 2 tablespoons olive oil until almost translucent.
• Add meats, carrots and begin to cook until meat is done.
• Add all remaining ingredients: canned tomatoes and sauce and mushrooms and spices, Worcestershire and wine.
• Simmer for a few hours--the longer the better stirring occasionally.
• Serve over favorite pasta with some garlic bread.

VENISON STEAK PASTA

Steps:

• Marinade steak for 2 hours (or overnight) in beer, worcestershire, dressing and garlic salt.
• Cook steak on medium heat until desired. (I usually drench the meat with marinade mix as it cooks quickly).
• Cook pasta until tender.
• Saute mushrooms and peppers until golden brown.
• Mix pasta, mushrooms, peppers and Parmesan cheese.
• Top with steak.

SPAGHETTI CON CARNE

Steps:

• For sauce, heat oil in a large saucepan. Saute garlic and onion; add tomato juice, chili powder and salt. Simmer 10 minutes. In a bowl, mix first eight meatball ingredients. Shape into 3/4-in. meatballs. Heat oil in a skillet and brown meatballs on all sides. Add meatballs to sauce. Cover and simmer 10 minutes or until the meatballs are cooked through. Serve over spaghetti.