Saute in olive oil chopped onion and garlic until soft, add ground venison and cook until brown. Mix in tomato paste, a cinnamon stick, red pepper flakes, a couple of cloves, a couple of bay leaves, and some rubbed sage and mix well before deglazing the pot with some red wine. Add a can of San Marzano tomatoes, some water, and bring to a boil before lowering to a simmer for a couple of hours.
And, butter lettuce and radicchio with the worlds simplest and best homemade salad dressing.
For the dressing, mix the following in order until emulsified. Smashed into paste garlic clove, salt, pepper, one teaspoon of dijon mustard, one tablespoon of red wine vinegar, and four tablespoons of extra virgin olive oil.
No comments:
Post a Comment