Venison Pasta Sauce Recipe

by Smoker Bill
(Hutchinson, Kansas USA)

I just made this recipe for the first time today, and it turned out really well. The sauce is rich and meaty, kind of sweet and kind of hot. It tastes great over whole wheat rotini pasta topped with grated Parmesan cheese. I actually just finished my second bowl of this stuff, and wanted to get the recipe down on paper before I forgot it. So here it is!

Venison Pasta Sauce Recipe

INGREDIENTS:

2 pounds ground venison

1 28 can of Chunky Garden Style Spaghetti sauce

1 15 ounce can of tomato sauce

2 tablespoons white sugar

2 tablespoons blackstrap molasses

2 tablespoons chili powder

2 tablespoons ketchup

the juice of 1 lime

1 tablespoon vegetable oil

1 tablespoon paprika

2 teaspoons onion powder

1 teaspoon dried parsley

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon black pepper

1/2 teaspoon celery salt

1/4 teaspoon garlic powder

1/4 teaspoon curry powder

1/4 teaspoon nutmeg

1/8 teaspoon powdered ginger

1/8 teaspoon cinnamon

2 fresh red cayenne peppers, chopped

1 fresh green bell pepper, chopped

INSTRUCTIONS:

Add the oil and venison to a covered pot and cook on medium heat until browned all the way through. Add all the dry spices, sugar and molasses, and chopped peppers. Mix until thoroughly combined. Stir in the tomato sauce, ketchup, lime juice and spaghetti sauce, drop the heat to low, and bring to a simmer.

Taste the sauce and adjust if necessary. Some chili powders can add bitterness. If this is the case, add a little more sugar. For more heat, add some powdered red pepper. Top your noodles with the venison pasta sauce and enjoy!