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I started by pan searing the ground venison, then deglazed the pan with with red wine before adding my scratch sauce to make a bolognese-inspired meat sauce.
I creamed some al dente spaghetti with the sauce, then plated it before garnishing with Parmigiano Reggiano, parsley, and red pepper.
Venison is my favorite meat for chili. Unfortunately, unless you know a hunter and are willing to put half a processed deer in a deep freeze, getting your hands on venison around here is rare.
It's the same where I'm from. Luckily I grew up in the middle of nowhere and my dad gets gifts from the hunters who use his acreage throughout the year. I know I'm not waking up at 5 am to go sit in the cold and get it myself haha.
I wish farmed venison was more widely available. Like you said, it's a great protein.
I don't have a deep freeze and I don't have the stomach to be a hunter, but just occasionally, Fresh Time has venison, so I check every so often. It's not cheap though.
looks delicious! grew up eating plenty of venison, it's been a good while though.
that's a great picture