FAVORITE RECIPES

VENISON SPAGHETTI SAUCE

1 ½ lbs. lean ground deer meat                                           
1 cup onion fine diced

1 cup bell pepper fine chopped                                           
1 Tbsp. Minced garlic

3 16 oz. cans diced tomatoes                                               
1 can tomato paste

2 Tbsps. BIG DADDY’S seasoning                                      
1 Tbsp. BIG DADDY’S hot sauce

  Mild or Sizzling                                                                     
Habanero or Jalapeno

1 Tbsp. Italian seasoning                                                    
1 bay leaf

2 cups water                                                                        
Hot cooked spaghetti

In a Dutch oven cook meat, onion, bell pepper, garlic and 1 Tbsp. BIG DADDY’S seasoning till meat is browned and veggies are tender. Drain off any fat. Stir in undrained tomatoes, tomatoes paste, Italian seasoning, bay leaf, BIG DADDY’S seasoning and hot sauce. Stir in water, bring to a boil, and reduce heat. (To avoid bringing out the acids in the mixture do not hard boil, just let it get started.) Simmer, uncovered, for 1 ½ to 2 hours or until sauce is at your desired consistency. Stir often, remove bay leaf, serve over hot cooked spaghetti. (That is another whole recipe in itself. It’s in the book under pasta).

Makes six servings.  If you like, you can substitute any ground meat for venison. Your choice!

“BIG DADDY’S” tip - I quadruple the above measurements, let completed recipe cool, and then divide it into freezer bags (4).  Let one sit in fridge over-night and freeze the others. It only takes a few minutes more to prepare, the same time to cook and you have three more batches ready.