One-Pot Wonders
Savory Bolognese Americano
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11 Reviews
Ann
January 3, 2019
Just had this for dinner tonight and it was delicious, but we did make just a couple of changes I wanted to share. First, I only had venison on hand; I cut the recipe in half, but instead of cutting all the meat in half, I used just 1 pound of venison for my total meat (no bison or boar). Also, when I got to step 11, my mixture looked more like seasoned meat than a sauce, so I did add quite a bit of broth. I didn't measure--I just kept dumping in as it simmered--but judging by what is left in my carton, I'd say I used close to 2 cups of broth. (I used chicken, just because it was what I had on hand.)
I followed all the other directions as written, and I will definitely make this again. Thanks for a great recipe!
I followed all the other directions as written, and I will definitely make this again. Thanks for a great recipe!
Hilarybee
December 26, 2011
I'll be giving this a try sometime this week. I was given 12 pounds of Venison for Christmas by a relative that hunts. I'm really looking forward to it!
SKK
December 26, 2011
I meant to write Hilarybee, sorry for the extra L. My friend the chef makes venison carpaccio and it is incredible. He freezes it in a roll and slices it very thinly.
Burnt O.
December 26, 2011
Oh wow! Enjoy! It freezes really well. I love having small containers of it in the freezer for a mid week supper.
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