Well it’s almost Christmas, and I’m already done with it. Shopping and going to the stores seriously ruins it for me – plus once you think you’re done shopping, surprise … you’re not. I could go on about my holiday struggle for hours at this point, especially since last night I found out I wasn’t done shopping. But let’s skip the holiday diary rants, and get to the recipe, since that’s probably why your here. (But honestly, is it New Years yet?)
I know your probably like “umm Carey, this isn’t a very ‘holiday’ recipe”… but oh well! If your like me, you probably already had too many cookies and it isn’t even Christmas yet! So why not mix it up a bit and make something savory tonight!
My husband recently started to hunt, and this year he got his first deer. It’s been a serious mind struggle for me to try venison and be ok with the whole hunting thing. And the fact that I keep thinking that the ghost of Bambi is in my fridge haunts me at night.
I can’t quite seem to wrap my head around eating a straight up venison filet, but when we ground the meat up and mix it in to something, I don’t seem to mind. The easiest way for me to eat venison is by putting it in a pasta sauce, specifically a bolognese. The meat soaks up the tomatoes, parsley, basil, and other vegetables so you hardly notice that its in there.
We made some gluten-free pasta and topped the bolognese right on top to have a gluten-free comfort meal on one of the coldest nights so far. If you pair this with some zucchini noodles, you can totally make it paleo and whole 30.
Time= 45 minutes
- 1/4 cup extra virgin olive oil
- 1 medium white onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 pound ground vension beef (or your choice of beef)
- 28oz can crushed tomatoes
- 1/4 cup Italian parsley, chopped
- 4 basil leaves, chopped
- salt and freshly ground black pepper
In a large skillet heat the olive oil on medium heat. Once hot, sauté the onion and garlic until the onions become soft and fragrant (about 5 minutes). Add the celery and carrot and sauté for 5 additional minutes.
Raise the heat to high, and add in the vension. Stir it frequently and breaking up any large chunks. Cook until the meat is no longer pink. Reduce the heat to medium-low, and add the tomatoes, parsley and basil. Cook until the sauce thickens (about 30 minutes). Season with salt and pepper.