Leftover Venison and Hog Pasta

Venison and Wild Hog Pasta Recipe. This is the perfect pasta recipe to utilize excess ground venison and wild hog still in the freezer The backbone of this homemade wild game ragu pasta sauce is a combination of ground venison and wild hog. (Photo courtesy of “Florida Sportsman”) When making a guest list for a dinner party where this wild game pasta recipe will be served, DO NOT invite anyone who gives you venison or wild hog meat. Serves: 6-8 Prep time: 30 minutes Cook time: 4.5 hours Ingredients: • 1 pound ground venison • 1 pound ground wild hog • 1 large onion • 1 carrot, peeled • 1 celery stalk • 4 garlic cloves • 2 teaspoons dried oregano • 1/2 teaspoon crushed red pepper flakes • 1/2 cup coarsely chopped flat-leaf parsley, divided • 1 (28-ounce) can whole peeled San Marzano tomatoes • 1/4 cup olive oil • 1/2 pound smoked bacon • 1 tablespoon tomato paste • 2 cups water (or red wine), divided • 1 pound pasta (rigatoni, orecchiette, penne) • Fine-chopped Kosher salt • Fresh ground pepper • Shaved Parmesan cheese Directions: 1. In a food processor, pulse the onion, carrot, celery, garlic, oregano, red pepper flakes and 1/4 cup parsley until finely chopped; transfer to a small bowl and set aside. Heat oil in a large heavy pot over medium heat; add sausage and cook, breaking up with a spoon, until browned. Add ground meat and bacon, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink. Add reserved vegetable mixture to drippings in pot, season with salt and cook, stirring often, until golden, about 8-10 minutes. in a small bowl; add to pot. You’ll be amazed how well this wild game pasta sauce tastes after it has rested a day or so.