Canned Venison Spaghetti Sauce
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 55 mins
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Servings
16 servings
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Calories
168 kcal
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Course
Main Course, Condiments
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Cuisine
Italian
Canned Venison Spaghetti Sauce
Description
The Canned Venison Spaghetti Sauce recipe centers on ground venison browned and cooked with minced onion and garlic, then enriched with tomato paste that is cooked until it deepens in color. Red wine is added and boiled down to concentrate its flavor before the inclusion of dried oregano, fresh parsley, crushed tomatoes, and beef or venison stock. Simmering the sauce for about 30 minutes allows flavors to meld and the texture to thicken, while seasoning with salt, black pepper, red pepper flakes, and a pinch of sugar balances the acidity and heat.
This sauce can be canned in quart jars after cooking, making it a convenient pantry staple for adding to pasta dishes or other recipes. It produces about 4 quarts per batch, which makes it easy to scale up or down depending on needs.
The preserved sauce is ideal for quick meals where a robust meat sauce is desired without starting from scratch, offering the distinctive flavor of venison enhanced by fresh and dried herbs along with a subtle spicy kick.
Ingredients
- 1/4 cup olive oil
- 2 1/2 pounds ground venison or other ground meat
- 1 onion minced, large, yellow
- 6 cloves garlic minced
- 1 ix ounce can tomato paste
- 1 cup red wine
- 2 tablespoons oregano dried
- 1/4 cup parsley fresh, minced
- 1/2 teaspoon red pepper flakes
- 2 ounce cans crushed tomatoes
- 1 quart beef stock or venison stock
- salt to taste
- black pepper
- sugar
Instructions
- Sauté the venison in a large Dutch oven or similar pot over medium-high heat. Note, if your ground venison is already cut with fat, you might only need a splash of olive oil. You'll need the whole 1/4 cup if there is no fat in your ground venison.
- Once the meat browns, add the onion, stir and cook for about 8 minutes, stirring often. Stir in the garlic and cook another minute or two. Stir in the tomato paste and mix well. Let this cook a couple minutes. You want it to turn brick red.
- Stir in the wine and add the red pepper flakes and herbs. Boil the wine down by half, then add the crushed tomatoes and the stock. Bring this to a solid simmer and cook it down for about 30 minutes. Add salt, pepper and sugar to taste. I do like a hefty pinch of sugar, but no more than that.
- While the sauce is cooking down, get your pressure canner ready. Set out clean quart jars with new lids. Ideally you have a jar funnel, which will keep your rims clean. Even so, get a piece of paper towel ready, moistened a little with vinegar; this removes trace oil around the rim.
- Ladle the hot sauce into the jars, leaving 1 inch of headspace, or a touch more. Don't overfill. Hand seal the lids and set the jars in the canner. Repeat with the other jars. If you have extra, just put it in the fridge to eat that week.
- Seal the canner according to its directions, vent (mine takes 7 minutes to vent), then set the weight on the vent or set the gauge. Turn up the heat until you get to the pressure you need, normally 10 PSI for sea level to 1000 feet. Turn the heat to medium so the weight jiggles about 3 times per minute. Set the timer for 70 minutes.
- When the time has elapsed, turn off the heat and leave the canner alone for at least 1 hour, and 2 hours is better. You want the pressure to return to normal slowly, and you want the temperature to drop significantly. Carefully open the canner. Wait until all the jar lids have popped. Remove the jars to a cutting board and leave them overnight.
- Label and store in a cool, dry place for up to 2 years.
Notes
- This recipe yields about 4 quarts, suitable for canning and storage.
- Adjust seasoning with salt, pepper, and sugar to taste before canning.
- Use a jar funnel to keep jar rims clean during filling for proper sealing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 174mg | 7% |
| Potassium | 392mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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