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Mar 25th, 2012
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Venison Bolognese #7408798 01/19/19 03:07 PM
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Herbie Hancock Offline OP
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I got Steve Rinellas cookbook The MeatEater for Christmas and this was the first recipe I tried, it was pretty darn good.

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Re: Venison Bolognese [Re: Herbie Hancock] #7408799 01/19/19 03:09 PM
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Recipe please.


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Re: Venison Bolognese [Re: Herbie Hancock] #7408804 01/19/19 03:14 PM
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Re: Venison Bolognese [Re: Herbie Hancock] #7409034 01/19/19 09:28 PM
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Wow.

Re: Venison Bolognese [Re: Herbie Hancock] #7409331 01/20/19 12:38 PM
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That does look good food


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Re: Venison Bolognese [Re: Herbie Hancock] #7410238 01/21/19 01:45 PM
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FWIW the book is worth the purchase. I have not made any recipes yet but I look through it almost everyday.

Re: Venison Bolognese [Re: Herbie Hancock] #7410334 01/21/19 03:02 PM
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Great book, trying that this week

Re: Venison Bolognese [Re: Herbie Hancock] #7410556 01/21/19 05:21 PM
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Here is an old family recipe. It's outstanding and you could substitute venison for the beef. Don't skimp on the time...a minimum of three hours up to five. Trust me, it's worth it.

Ingredients
1 tablespoon vegetable oil
3 tablespoons butter
⅔ cup chopped onion
1 cup chopped celery
1 cup chopped carrot
2 cloves chopped garlic
1 pound ground beef chuck
pound ground pork
1 (28 oz can) crushed tomatoes
1 (6 oz can) tomato sauce
1 (6 oz can) tomato sauce
1 teaspoon Salt
1 teaspoon black pepper
1 cup whole milk
1 cup dry white wine (can substitute chicken broth)
⅛ teaspoon ground nutmeg

Preparation
1. In stock pot on medium heat, put the oil, butter and chopped onion in and cook until translucent, then add the chopped celery, carrot and garlic. Cook for about 3 minutes, stirring to coat well.
2. Add meat, salt and pepper. Crumble the meat, stir well and cook until the meat has lost its raw, red color.
3. Add milk and nutmeg and simmer gently, stirring frequently, until it has bubbled away completely. Drain any remaining liquid fat and put mixture back in the pan.
4. Add the wine, let it simmer until it has evaporated, then add the tomatoes, tomato sauce and tomato paste. Stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface.
5. Cook, uncovered, for 3-5 hours, stirring from time to time. To keep it from sticking, add water whenever necessary. At the end, however, no water at all must be left. Taste and correct for salt.


JMc

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Re: Venison Bolognese [Re: Herbie Hancock] #7414365 01/25/19 03:13 AM
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Dangit boy, that'll make a turd!!


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