venison bolognese

2 lbs. ground venison
2 tablespoons olive oil
1 large yellow onion, diced
2 large carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 cups venison stock
1 28-oz. can of whole tomatoes
1 ½ tablespoons dried or fresh thyme
1 ½ tablespoons dried or fresh oregano
1 ½ tablespoons dried or fresh basil
1 pound spaghetti or bucatini
Parmesan cheese, finely grated
Kosher salt and black pepper

STEP 1
Generously season the venison with salt and pepper. Heat olive oil over medium heat in large skillet or large roasting pan. Brown the venison in batches, removing meat with a slotted spoon to a side dish. Once all the meat is browned, leave any venison juices in the pan.

STEP 2
Add the onion to the pan and sauté 5 minutes. Add the carrots and celery, and sauté another 3 minutes. Add the garlic and let cook 30 seconds. Quickly remove all the vegetables from the pan and turn the heat to high.

STEP 3
Deglaze the pan with venison stock, scrapping up any brown bits stuck on the bottom of the pan. Cook the stock down until about ¾ cup is left and turn the heat down to medium-low. Add the ground venison and vegetables back to the pan. Add the tomatoes (crush with your hands or the back of a spoon) and spices; mix all together. Simmer on low for 1 hour. Season with salt and pepper to taste.

STEP 4
Cook the pasta according to package instructions until al dente. Add the pasta to the venison bolognese and mix all together. Top each individual serving with Parmesan.