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.
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
This community is for sharing pictures of awesome food, not a platform to advertise.
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
looks delicious! grew up eating plenty of venison, it's been a good while though.