Fettuccini with Venison Sauce
Ingredients:
1 pound Red Barn ground venison or Italian sausage 1 clove garlic, minced 1 1/2 cups onion, chopped 1 vegetable-flavored bouillon cube 1 teaspoon salt 1 8-oz can tomato paste 2 teaspoons Worcestershire sauce 2 teaspoons red wine vinegar 1/2 teaspoon each Tabasco, basil, rosemary, marjoram, fresh ground black pepper 1 1/2 teaspoons each oregano, chili powder, paprika, sugar 1 bay leaf 1 1/2 cup chopped green pepper 4 oz fresh mushrooms, sliced 1/4" thick 1/2 cup fresh parsley, minced
Directions:
Spray a pan with non-stick spray and brown the venison and garlic over medium heat. Set aside. Mix the bouillon with 3/4 cup water and add onion. Heat in microwave or on stove until onion is soft. Combine remaining ingredients in large, heavy pot. Add meat, onions, garlic, and bouillon. Simmer slowly over low heat for 4 1/2 to 5 hours. Serve over fettuccini.