U.S.A. Cookbook by Sheila Lukins

Author:Sheila Lukins [Lukins, Sheila]
Language: eng
Format: epub
ISBN: 9780761178897
Publisher: Workman Publishing Company
Published: 2015-08-15T00:00:00+00:00

Serves 4 as an entrée or 8 as a side dish

HUGHES’S SPAGHETTI WITH VENISON

Elizabeth and Mike Hughes, owners of the marvelous Broken Arrow Ranch in Ingram, Texas, are renowned not only for Mike’s unrivaled game (available by mail order; see On the Road at the back of the book), but Elizabeth’s recipes using Broken Arrow’s venison. One of my favorites is this simple venison spaghetti sauce. There is something very homey about it that suits an old-fashioned bowl of spaghetti.

Wine: Texas Merlot

Beer: Colorado porter

3 tablespoons olive oil

1½ cups diced (¼ inch) onions

1 large clove garlic, finely minced

1 pound ground venison

¾ cup defatted chicken or vegetable broth, preferably homemade (page 253 or 255)

1 can (14 ounces) Italian plum tomatoes, crushed

1 can (8 ounces) prepared tomato sauce

½ cup tomato paste

1½ cups diced (¼ inch) green bell pepper

¼ pound white mushrooms, cleaned, trimmed, and sliced ¼ inch thick

1½ cups chopped fresh flat-leaf parsley

2 teaspoons Worcestershire sauce

2 teaspoons red wine vinegar

1 teaspoon Tabasco sauce

1½ teaspoons dried oregano

1½ teaspoons chili powder

1½ teaspoons paprika

1½ teaspoons sugar

½ teaspoon dried basil

1½ teaspoons chopped fresh rosemary, or ½ teaspoon dried

½ teaspoon dried marjoram

1 bay leaf

Salt and freshly ground black pepper, to taste

¾ pound dried spaghetti

Heat 2 tablespoons of the oil in a large heavy pot over low heat. Add the onions and cook, stirring, until almost wilted, 8 minutes. Add the garlic and cook for 2 minutes more.

Crumble in the venison, raise the heat to medium, and brown well, stirring often to break up the clumps, about 10 minutes. Remove the pot from the heat.

Add all the remaining ingredients, (except the spaghetti and the remaining oil), to the meat. Return the pot to the heat and simmer, uncovered, over low heat, stirring occasionally, until the flavors are well blended, 40 to 45 minutes.

Just before serving, bring a large pot of salted water to a boil. Add the remaining 1 tablespoon olive oil and cook the spaghetti until just tender, 10 to 12 minutes. Drain, and place in a large pasta bowl. Remove the bay leaf from the sauce, then toss the pasta with some of the sauce. Divide the spaghetti among individual pasta bowls, and top evenly with the remaining sauce. Serve immediately.

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