Making Marinara sauce for the last few hours, wonder if venison could make it even better?
I'm a sauce nut... I LOVE sauce / gravy / whatever you want to call it. I have a few ways of making it, I use a combo of my mom's old recipe and my own. I tend to wing things as I am going based on what I have on hand. Tonight was 1 lb of chop meat and 1lb of spicy de-cased italian sausage. A few 28 oz cans of tomatoes.. I think I used 1 can of crushed, 1 can of diced, 1 can of plum (I diced it up fine) and 1 can of regular whole tomatoes (diced up fine)... Garlic, my weak point, I used the whole garlic bulb... About 5 small onions (I'd guess a cup or cup and 1/2)... Frozen parsley, oregano, red pepper flakes, black pepper, etc etc... At least 1 cup of red wine, chianti, tomato paste, and some olive oil...
Anyways long story short, venison? Why not? Anyone ever mix it in?