Monday, January 23, 2012

Venison #8 - Bolognese

The ground venison rendered has been fabulous, as you've heard me repeatedly exclaim. You know what to do for the descendant of Bologna, Italy. If you missed whipping up Sunday's gravy (a little inside reference for my Italian relatives), just make a batch of Monday's sauce and enjoy it all week long. So many dishes to color an inspired shade of red.

Buon Appetito.