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Elk, Deer or Antelope Sauce Recipe

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This recipe for Elk, Deer or Antelope Sauce is from GENOVA FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-4 lbs neck meat, off the bone. If not boneless, soak
meat in vinegar and water about 30 minutes then rinse.

In a pressure cooker (6qt) put olive oil to cover bottom and add meat, 2-4 cloves of garlic and 1/2 of a chopped onion. Brown meat well. Add 2 cans of tomato paste and water to 1/4 of the top of the pot.

Add 3/4 tsp. basil, 1/4 tsp. oregano, 3/4 tsp. Italian seasoning.
Directions:
Directions:
Put lid on pressure cooker and cook for 1 hour. Open and add 1 small can of tomato sauce and continue cooking with the lid off until thickened. Thicken with cornstarch if not at desired thickness.
Personal Notes:
Personal Notes:
This sauce is great on gnocchi, polenta or spaghetti.

 

 

 

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