I'm not sure what to call this, my planned spaghetti took a direction all of it's own. I'll give the run down followed up by a couple pics of this fantastic dinner.
First I warmed up the cast iron pan and tossed in a couple sm/med diced onions into some hot butter. Sprinkled in some salt and pepper and let in simmer away. Sliced up three celery stalks and tossed them in a few minutes later. Once the smelled to good to stand I removed them from the pan into a bowl and cranked the heat up.
Once the pan was smoking hot, in goes a pound of ground venison.
Salt, pepper and a healthy dose of Worcestershire sause (I love this stuff). Once browned the onion mis goes back in along with a couple cloves of garlic. I get the mixture back up to temp, toss in a can of diced tomatoes (28oz'er) and a couple handfuls of shredded carrot.
This is where my plan changed. It does not look like a sauce any more. So I grab a pot and partially boil some elbow macaroni in salted water. Drain and add to my mixture. I let simmer together for a beer. I dump it into a caserole dish and top with a mixture of cheddar cheeses, place in the oven for 25 minutes at 375 and have one heck of a good meal.
Bubbling cheese (can't really see it in the picture)
And the tasty, messy dish
This hit that spot, it just tasted like a plate of comfort. I may just go have some more!
Ingredients:
1 lb ground venison
2 sm/med onion, diced
3 celery stalks
2 garlic cloves
Salt and pepper
Worcestershire Sauce
diced tomatoes, 28oz
2 handfuls shredded carrot
1/3ish bag elbow noodles
way to much cheese
First I warmed up the cast iron pan and tossed in a couple sm/med diced onions into some hot butter. Sprinkled in some salt and pepper and let in simmer away. Sliced up three celery stalks and tossed them in a few minutes later. Once the smelled to good to stand I removed them from the pan into a bowl and cranked the heat up.
Once the pan was smoking hot, in goes a pound of ground venison.
Salt, pepper and a healthy dose of Worcestershire sause (I love this stuff). Once browned the onion mis goes back in along with a couple cloves of garlic. I get the mixture back up to temp, toss in a can of diced tomatoes (28oz'er) and a couple handfuls of shredded carrot.
This is where my plan changed. It does not look like a sauce any more. So I grab a pot and partially boil some elbow macaroni in salted water. Drain and add to my mixture. I let simmer together for a beer. I dump it into a caserole dish and top with a mixture of cheddar cheeses, place in the oven for 25 minutes at 375 and have one heck of a good meal.
Bubbling cheese (can't really see it in the picture)
And the tasty, messy dish
This hit that spot, it just tasted like a plate of comfort. I may just go have some more!
Ingredients:
1 lb ground venison
2 sm/med onion, diced
3 celery stalks
2 garlic cloves
Salt and pepper
Worcestershire Sauce
diced tomatoes, 28oz
2 handfuls shredded carrot
1/3ish bag elbow noodles
way to much cheese
