Beazell's Cook Book

Venison Spaghetti

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Venison Spaghetti  




2 tablespoons olive oil

1 cup onion, chopped

1 cup celery, chopped

1 cup green bell pepper, chopped

1 pound ground venison

2 tablespoons Beazell's Cajun Seasoning

1 clove garlic, crushed

1/4 teaspoon thyme

2 bay leaves

1/2 cup tomato paste

3 cups crushed tomatoes

1 pound spaghetti noodles, prepared according to the package

Garnishes: parmesan cheese or chopped parsley



Sauté the onions, celery and bell pepper in the olive oil until the onions are translucent.  Add the ground venison and brown.  To this, add the remaining ingredients and cook on low for at least 2 hours.  Mix with the prepared spaghetti, serve and garnish with cheese and parsley.


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