From Show # 607

Venison "Bolognese"

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Recipe By: ©2008 eric villegas

Ingredients:

1/2 cup pork lard, preferably homemade, or similar

1 cup celery, minced

1 cup carrots, minced

1 1/2 cups red onions, minced

1/2 pound smoked slab bacon, coarsely ground

3/4 pound pork shoulder, coarsely ground

2 pounds venison chuck, coarsely ground

3 cups whole milk, preferably from michigan

1/2 cup tomato paste

1/2 cup roasted garlic puree, see recipe

2 cups dry red wine, or similar, preferably from michigan

kosher salt, preferably from michigan

black pepper, freshly ground

1/4 -1/2 cup heavy cream, preferably from michigan, optional

Directions:

In a large heavy bottomed nonreactive sauce pan heat the lard over medium heat. Add the onions, carrots, and celery, cook, stirring frequently, until vegetables are somewhat caramelized and softened, about 10-12 minutes.

Raise the heat to medium-high, add the bacon, pork, and venison, stirring constantly, until all he meat is broken up and just cooked through, 10-15 minutes. Add the milk and stirring occasionally reduce until the milk is almost evaporated 15-20 minutes.

Blend in the tomato paste, garlic puree and the wine let the mixture come to a boil, reduce the heat to low and simmer, partially covered, stirring occasionally, until the sauce is thick, about 2-2 1/2 hours seasoning with the salt and pepper to taste.

At this point you may stir in the optional heavy cream to finish the sauce offering additional richness that also smoothes out the flavor.

Serve immediately.