Spaghetti with venison meat might be one of the easiest ways to introduce people to venison because there's lots of different flavors incorporated that make it taste less gamey. I find that marinating the meat for at least an hour first helps if you have the time. I almost never buy pre-made jarred sauce anymore but you're more than welcome to use what you have!
Ingredients:
2 lb ground venison
1 28 oz can of crushed tomatoes
1 14.5 oz can of diced tomatoes (I had the basil, oregano, and garlic)
3/4 c diced onion (about 1 medium onion)
1/2 c chopped sundried tomatoes (optional, but I love them and could eat them all day!)
6 large cloves of finely chopped garlic
1 tsp Worcestershire sauce
salt/pepper to taste
1/2 tsp onion powder
1.5 tsp dried oregano
1/2 tsp crushed red pepper
1 tsp Italian herb seasoning
garlic powder to taste
4-5 T fresh herbs (I had basil and parsley, but you can use any combination of dried/fresh herbs)
Instructions:
1) Season the meat with salt/pepper, the Worcestershire sauce, and all the dried herbs/spices in a bowl, let marinate at least 1 hour
2) Sautee the onions in a large pan on medium heat until slightly softened, about 5-10 minutes. Add the garlic and cook for 1 minute until fragrant
3) Turn the heat up to medium-high then add the venison, cook until browned. It's okay if the meat is not fully cooked yet. Stir frequently, don't let the garlic burn.
4) Add the cans of tomatoes, sundried tomatoes, fresh herbs, salt/pepper to taste. I will often add more dried herbs as well. Adjust the seasoning to your liking, cover and let simmer on medium-low for 20-25 minutes, stirring occasionally
5) Cook the pasta of your choice according to package directions, serve with grated parmesan cheese on top. Enjoy!
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