Servings per Recipe
4.00
Nutrition Facts
Calories
: 350
Fat
: 5
g
Sodium
: 750
mg
Total carbohydrate
: 42
g
Fiber
: 1
g
Protein
: 34
g
Ingredients
1 pound ground venison
1 tablespoon oil
1/2 cup onion, diced
1/2 cup bell pepper (any color), diced
2/3 cup ketchup
1 tablespoon prepared yellow mustard
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
4 hamburger buns (whole grain preferred, if available)
Preparation
Wash hands with warm water and soap.
Wash bell pepper under cool, running water. Cut vegetables as directed and set aside.
To a 3-quart saucepan over medium heat, add ground venison and oil. Cook, breaking meat into small pieces, until meat is browned.
Add onion and bell pepper to skillet. Cook, stirring occasionally, for 3-5 minutes or until softened.
Stir in remaining ingredients, except hamburger buns. Add lid and let mixture come to a boil.
Reduce heat to low. Cook, stirring occasionally, for 15-20 minutes. Add water as needed to prevent meat from sticking to pot or burning.
Serve on hamburger buns.
Refrigerate leftovers within 2 hours. Eat leftovers within 4 days.
Note
- For a less chunky texture, finely dice the onion and bell pepper with a knife or use a small food processor to cut into small pieces.
- Nutrition Facts calculated with whole wheat hamburger buns.
- If venison is ground with added fat, do not use oil in recipe. If a lot of fat is released from the cooked meat, drain the fat and return meat to pan.
- Venison Spaghetti Sauce recipe developed and shared by Illinois Deer Donation Program.
- Recipe can be prepared with ground beef or ground turkey if venison is not available.