I often substitute venison in place of beef, lamb, or pork. It’s an earthy alternative that’s incredibly lean yet flavorful. I especially love venison in pasta. When making pasta, I always opt for a jarred sauce that I then enhance with fresh herbs and garden vegetables for a rich, meaty sauce. If you’re not keen on venison, simply substitute for ground beef.
INGREDIENTS:
1 lb rigatoni
1 1/2 lb ground venison
24 oz jar of pasta sauce
2 tablespoons olive oil
1 large onion
1/2 cup broccoli, chopped
1/2 cup cabbage, shredded
1 cup mushrooms, sliced
3 tablespoons fresh basil, chopped
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2 cups tomato, chopped
1/4 cup red wine
4 cloves garlic minced
1/2 cup parmesan, grated
1 tablespoon white truffle oil
Pinch of cinnamon
Salt + pepper
METHOD:
1. In a large saucepan, heat olive oil over medium-high heat. Place the venison and onions into the heated oil with an ample pinch of salt + pepper. Cook until the meat has browned and the onions are translucent. Add in garlic and cook, stirring occasionally until fragrant. Add chopped veggies to the pan and cook for about 3 minutes. Add in all remaining ingredients and bring the sauce mixture to a boil. Reduce heat and simmer for 25-30 minutes.
2. Prepare pasta according to package directions. Drain. Top with meat sauce. Serve pasta with additional garnishes of both basil and grated parmesan. 
