Game & Fish Dish
ELK SPAGHETTI
•
1 pound ground Elk
1 pound ground Elk•1 pound ground pork
1 pound ground pork•1 large egg
1 large egg•1 teaspoon Cajun Shake
1 teaspoon Cajun Shake•¾ cup Cajun Injector Roasted Garlic and Herb
¾ cup Cajun Injector Roasted Garlic and Herb •1 diced onion
1 diced onion•1 minced garlic clove
1 minced garlic clove•1 cup dry bread crumbs
1 cup dry bread crumbsCombine the meats in a large bowl. Add the remaining ingredients to the meat. Gently combine with your hands or with a spoon until just mixed together. Don’t overwork or the meatballs will be tough. Divide into 16 equal pieces and shape them into 16 nice looking meatballs.
Spaghetti Sauce Ingredients:
•2 finely chopped large onions
2 finely chopped large onions•2 finely chopped celery stalks
2 finely chopped celery stalks•4 minced garlic cloves
4 minced garlic cloves•1 28 ounce can stewed tomatoes and juices
1 28 ounce can stewed tomatoes and juices•1 28 ounce can tomato sauce
1 28 ounce can tomato sauce•2 28 ounce cans diced tomato
2 28 ounce cans diced tomato•1 7 ounce can sliced mushrooms
1 7 ounce can sliced mushrooms•½ cup freshly grated Parmesan Cheese
½ cup freshly grated Parmesan Cheese•1 pound pasta
1 pound pasta•1 tablespoon of Louisiana Gold Green Sauce
1 tablespoon of Louisiana Gold Green Sauce•1 can Chicken broth
1 can Chicken broth•1 can beef broth
1 can beef broth•vegetable spray as needed
vegetable spray as neededSpray large sauce pan with cooking spray, heat over medium-low heat. Add the meatballs and let brown being careful not to break them up. Cook until all sides are brown, remove from pan and add the onion celery and garlic. Cook until the vegetables are soft, about 10 minutes. Carefully add the tomatoes and about 1 cup of the beef broth and 1 cup of the Chicken broth. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 1 hour, stirring occasionally to break up the tomatoes. Then add the meatballs back to the sauce and let cook another 1½ hours. After the sauce has cooked add hot sauce, and taste for seasoning. For an Italian flair add 1½ teaspoons of Oregano, Thyme and Basil. Adjust accordingly and serve over favorite pasta. Serve with freshly grated Parmesan.
