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Photo by redly

Cooking Level: Intermediate

Home Town: Lakewood, Colorado, USA
Living In: Denver, Colorado, USA
redly is looking for: (2 recommendations)
We are making spaghetti sauce with ground venison and some Italian sausage. Thing is, we don't have any Italian Seasoning right now. Soo... Dried parsley, and dried basil, and some fresh Rosemary and some fresh garlic. What other spices would you reccomend for this sauce? We really have an fairly large spice cupboard.

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Last updated: Nov. 14, 2012 4:10 pm
Posted: Nov. 13, 2012 5:20 pm
 
Commented by: Linda (LMT)
Nov. 13, 2012 5:22 pm
oregano
Comments:
chairlifter
Nov. 13, 2012 5:35 pm
Cayenne (in small quantity!) chili flakes, a splash of red wine, onion...
 
redly
Nov. 13, 2012 5:47 pm
Yeah! Thought we were out but that handsome fellow house cook found some in a back bit of the spice zone. You are right Linda (LMT). We just use it up really quick because we make lots of Mexican around here. Have you ever read Kafka's Metamorphosis? I swear he eats so many burritos that one day I'm gonna wake up in bed next to a giant burrito!!! LOL
 
redly
Nov. 13, 2012 5:50 pm
Yes chairlifter! Thank you for the reminder! A bit of zip is essential.
 
redly
Nov. 13, 2012 6:03 pm
By "handsome fellow house cook" I was trying to say that he's handsome and a fellow cook. However, he is a handsome fellow who cooks in the house. I'm confusing mine own self! "Stick with sauce and spices Tara." Ooooh it already smells just awesome. Finally bought some whole Fennel seed the other day. My Poppy says that it's good to use the whole seeds. They flavor the dish, but when you bite into one it gives you an extra full flavor burst.
 
Commented by: misty
Nov. 13, 2012 5:46 pm
onion salt or powder
Comments:
redly
Nov. 13, 2012 5:54 pm
Thanks misty, he's in charge of onion chopping. It never used to affect my eyeballs but things change. Lot's of fresh sauteed onions in there but perhaps a shake or two of powder anyway... Onion good...
 
chairlifter
Nov. 13, 2012 6:10 pm
Hi Redly Your use of venison is going to reduce the fat content a fair deal, even if the sausage might make up a bit for it, so use some extra olive oild in there. I don't know how you like your sauces, but I like coined celery, chopped sweet pepper, or use jalapeno's and forget the cayenne. Likewise, button mushrooms, finely sliced...they add zero for flavours, but rather absorb flavours, so they go in relatively early...if you have eaters that object to "hot" the rough red wines of Italy (think Ruffino or Chianti) turn that "heat" to "sweet" in your mouth and likewise in your sauce...you can always put the cayenne or chili flakes on the table in a shaker if others want theirs "hotter", or allow them to adjust to taste. When do you add the garlic? Early and it cooks out sweet, later and you get that more "acidy" "harsh" taste...
 
manella
Nov. 13, 2012 6:14 pm
A little thyme and oregano.
 
redly
Nov. 13, 2012 6:40 pm
Thanks chairlifter. We are total hot pepper bellies around here. I just don't like cooking with wine for some odd palate reason. Well, every once in a while. Reducing fat content because of venison is a very famliar concept to me. Happy with that. Raised my 2 boys on mostly on venison with no hormones (good thing!) Red peppers and mushrooms are so there. Thx again for your help and excellent input.
 
redly
Nov. 13, 2012 7:08 pm
Thank you manella. I kinda think of thyme for bean soup. So enthusiastic about the Oregano though! No doubt! Actually have fresh thyme still alive in our bitty herb garden. Gonna have to find a couple of recipes with beans--soup? to use that beautiful thyme.
 
chairlifter
Nov. 13, 2012 7:34 pm
Redly, I understand your concerns with "fat". On thev other hand, we all need some sort of "fat" in the diet to go on living. Venison fat is normally cut away, because it is "tallowy" and doesn't taste good, and suplimented with pork fat (at least where I come from) and that may make up for it, if I misinterpreted your thought. On the other hand, olive oil is sort of the "good" fat that avoids chloresteral issues while adding taste to your recipe. You sort of need to be an old fart like me to understand what the cardiologist and nutritionist is banging you over the head with on this...
 
stronglive1
Nov. 14, 2012 5:53 am
Instead of red wine you could try red wine vinegar... I put it in all of my tomato sauces instead of alcohol
 
Buon Appetito
Nov. 14, 2012 4:10 pm
Looking to pick up sausage flavor look for fennel seeds. I had once made a meat sauce with deer chop meat and it was fine. Good luck and Bon Appetto!
 
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