Are you like me, overwhelmed with an abundance of fresh tomatoes from my your garden? I’m going to try this recipe from our featured blogger, Nevada Foodies with the venison I still have in my freeze ~MC
This heirloom tomato sauce is just about as fresh as you can get and so easy to make. The sauce is light in texture but doesn’t lack in flavor. If you prefer a thicker sauce, simply add a little tomato paste, and if you don’t like tomato skins in your sauce, simply use a fork, swirl around and pull most of them out while cooking.
Substitute Venison or Antelope Meat
Using a sharp knife, carefully slice the elk roast into thin strips about 1/8 inch thick. Season meat with garlic powder, paprika, oregano, kosher salt and black pepper.
Heat a large skillet over low heat and melt 2 tablespoons butter. Add sliced tomatoes and minced garlic cooking until the tomatoes render down and sauce begins to simmer about 15 minutes. Add remaining butter to sauce and gently stir. Increase heat to medium and add all of the elk meat, gently stirring until the meat is cooked to your preferred doneness. Remove from heat.
Serve the meat sauce over cooked spaghetti noodles and finish with shaved Parmesan cheese. And if you like a little heat like I do, top off with a pinch of red pepper flakes. ~Enjoy!