One day, after a couple glasses of wine, I decided that I wanted to come up with a recipe that combined my favorite flavors into a single Deerslayer-worthy dish. Pasta with a delicious sauce full of bright, fresh flavor, and venison meatballs. Not just plain ol’ venison meatballs, though. Something spectacular, with a surprising burst of flavor! Sounds almost scary, don’t it? I was drinking, don’t forget! In a sudden brainstorm, it occured to me that goat cheese would make a perfect filling. Yup. I pulled ingredients from all over the kitchen, raced to the freezer for ground venison, and snipped herbs from the garden.
The results were pleasing, worth sharing. Worth preparing again… and again. Just typing it up makes my mouth water. I hope you like it, too.
a splash of olive oil
4 cloves of garlic, chopped
28 oz. of crushed tomatoes
some fresh or dried oregano
salt and pepper to taste
a few sprigs of fresh basil
Because the meatballs are the star of this show, I wanted the sauce to be simple with a clean taste.
1 lb. ground venison (or venison and pork, or nilgai,…you get it.)
1 cup of bread crumbs, divided
½ onion, super-finely diced
2 cloves of garlic, finely diced
1 tsp. dried oregano
1 tsp. salt
½ tsp. red pepper flakes
½ tsp. black pepper
about 8 oz. plain or herbed goat cheese (not crumbly)
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