Smoked Venison bolognese sauce ‼️‼️ I have done this recipe with just ground beef and with a mixture of ground beef and pork and this time I did it with ground venison and bacon. I think the venison really needs the bacon because venison can be so lean. 🔥 This is a freezer friendly version because it makes a huge batch. It’s a great time to stock up the freezer or cut the recipe down to the amount you need. I have frozen this sauce for up to three months. 🔥 A huge amount to feed a crowd - This meaty sauce gets a beautiful woodfired flavor by smoking the mirepoix, ground meats, and sauce. Diva Q venison Bolognese Sauce 5lbs ground venison (Thanks Bro!) 1 lb bacon finely diced 3 large onions finely chopped 6 stalks celery finely chopped 6 carrots finely chopped 11/2 cups olive oil divided 2 bulbs garlic finely minced 4 tbsp dried oregano 4 tbsp dried basil 2 tbsp dried red pepper flakes 2 tbsp dried parsley 4- 32oz jars organic basil marinara sauce 4 tbsp brown sugar 2 cup half and half cream 1- 17oz container beef bone broth Salt & Pepper to taste In a large disposable pan mix together the onions, carrots, celery, garlic, parsley, oregano, basil and 1 cup olive oil. Smoke for 1 hour at 225-250F Traeger Grills turning every 15 minutes or until the vegetables are softened. Set aside. In another large disposable pan cook the bacon with 1/2 cup of olive oil at 350F. Remove from grill when the bacon has rendered about 20-30 minutes. Add in the ground venison - mixing thoroughly. Lower the temperature of the grill to 250F and smoke the ground meat for 11/2 hours or until thoroughly cooked. Make sure to break up pieces as they cook. Drain any excess fat from the meats. Add in the smoked vegetables, cream, marinara sauce, brown sugar and bone broth. Smoke the sauce at 225F stirring every 20 minutes for 2-3 hours. Adjust with salt and pepper to taste. I served this version with @raoshomemade dried pasta and lots of parmesan.
