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Milton's Deer Spaghetti
I'm doing my best with the recipe, Milton (like myself) doesn't measure things - just goes by taste - so I've included the video. He also has a giant jambalaya pot that he cooks this in - reduce quantities as necessary.
25 pounds ground deer/pork sausage (50/50 ratio)
10 pounds ground beef
5 pounds chopped veggie blend (onion, bell pepper, etc.)
several cups oil
1/2 bag of flour
1 bulk-size can tomato sauce
2 15 oz can Hunt's thick & zesty tomato sauce
2 gallons (approx.) water
salt/pepper/red pepper/garlic powder to taste
In a giant cast iron jambalaya pot, brown the meat with the vegetables. When the meat is fully cooked, remove it from the pot and set to the side. Make a roux with the oil and flour. I'm thinking 3 cups of each would be sufficient. Once the roux is medium-brown (peanut butter colored), add the tomato sauces. Blend well. The roux will thicken the sauce into a paste, but that's okay. It's time to add the water. Pour the water into the roux mixture, stirring constantly to avoid lumps. When it's nice and smooth, add the meat back in the pot. Taste for seasoning, adjust accordingly. Simmer for 30 minutes. Serve over cooked spaghetti noodles.