King James Version (KJV)
Every moving thing that liveth shall be meat for you; even as the green herb have I given you all things.
Let me tell you what my husband did. He actually shot and killed a deer this year. I didn’t really think it would ever happen, but the proof is in my freezer full of meat. I’d never cooked venison before and was not excited. My Dad is a hunter, and I think I never really got over finding out that the odd tasting hamburgers he served my brother and me one day weren’t really hamburgers, but deer burgers. You can’t trick a six year old with a fake hamburger. If there’s one thing kids know, it’s what a burger is supposed to taste like. Sorry Dad! I know you tried hard!
Anyways, so I have all this deer meat (venison) neatly packaged in camouflage freezer paper, just waiting for cooking and consumption. Remembering that odd hamburger from my childhood, I decided that the recipe should have lots of other flavor just in case I still didn’t enjoy the flavor of deer. Guess what? Deer makes delicious spaghetti! It was so good that my super picky four year old ate it up without a single complaint. My husband (bless his heart) innocently asked during the meal “So, when are you ever going to cook any of the deer meat?” When I informed him that was what he had been inhaling for the last 10 minutes, he couldn’t believe it. The beef to venison swap couldn’t have gone any better.
If you don’t have any deer meat in your fridge or freezer, don’t worry. I am sure that you could easily swap back in the traditional ground beef or cubed beef steak. Enjoy.
One Pot Venison Spaghetti
1 to 1-1/2 lb. venison steak, cut into ½” cubes
1 c. chopped onion
1 c. chopped bell pepper
4oz. jar or can of sliced mushrooms, drained (I used shitake)
28oz. can of whole tomatoes (UNdrained)
1 c. water
1 tsp. salt
1 tsp. sugar
1 tsp. chili powder
8 oz. uncooked thin spaghetti, broken into thirds
1 c. shredded mozzarella cheese
Spray large skillet or dutch oven with non-stick spray and begin browning meat and onions. While meat is browning, pour can of tomatoes with liquid into a medium mixing bowl and using clean kitchen shears, chop tomatoes in 4-6 pieces each.
Once meat is browned and onions are translucent, pour in tomatoes with liquid, chopped bell pepper, water, mushrooms, salt, sugar, and chili powder. Cover and simmer on medium-low heat for 15-20 minutes for vegetables to soften and flavors to meld.
Raise heat and bring mixture to a boil. When boiling, stir in spaghetti, then reduce heat to a good simmer. Stirring occasionally, simmer until the spaghetti is done to you liking, 10-12 minutes, adding more water if necessary. Sprinkle with mozzarella and let melt.
Makes approximately 6 servings.