Spaghetti with Wild Mushrooms & Venison Meatballs

Serves about 4photo 3











1 lb Spaghetti



1 lb ground venison

2 tsp Worcestershire

1 egg, beaten

1/2 Cup grated Parmesan or Parmesan / Ramano cheese blend

3 cloves garlic (wild if you have it)

salt and pepper



2 tbsp extra virgin olive oil

4 cloves garlic, pressed

1/2 small onion, chopped

1/2 medium zucchini, diced

1 cup beef, chicken or venison stock

1 cup wild mushrooms, sliced (I used oysters for this example, but morels, chanterelles, etc would be excellent as well)

1 28 oz can crushed tomatoes (you can use fresh tomatoes here and, if you grow them in your garden, I highly advise you to do so.  You will need about 10 medium sized tomatoes. Throw them in the blender or food processor, cored but whole. The skins will help thicken the sauce so leave them. Then reduce on a slow simmer until thick. Don’t try this with fresh tomatoes from the grocery store, as these are bred to last a long time on the shelf, not to be delicious. Canned tomatoes are usually vine ripened and of superior flavor than fresh. You simply can’t do better than the flavor of organically grown garden tomatoes.)

+/- 10 Fresh basil leaves

Grated parmesan cheese (Or Parmesan / Romano blend)


Cooking Instructions:

Preheat oven to 425 degrees Fahrenheit

Bring a large pot of water to a boil. add pasta and cook to preferred doneness. Anyone with any class would choose al dente. If the pasta is done before the rest of the food, toss it in a few teaspoons of olive oil to keep it from sticking together.

In a medium mixing bowl, mix ground venison, Worcestershire, egg, bread crumbs, parmesan,  pressed garlic and a sprinkle of salt and pepper. Roll the mixture into balls (roughly ping pong sized) and place them  on a greased cookie sheet, and bake about 10-12 minutes.

Heat a large, deep skillet over medium heat. Add oil and swish it around the pan to coat the bottom. Add the garlic, zucchini, wild mushrooms and onions. Sauté until the mushrooms are soft and the edges just start to brown. This should not take more than 5-7 minutes.  Add the stock and tomatoes. Simmer for about 10 minutes.

When the meatballs are done, roll them in the sauce and coat evenly. Serve over the spaghetti and sprinkle with fresh basil.

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