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Venison Bucatini & Savory Spice Shop Giveaway

by Milisa on April 16, 2012

 

Venison Bucatini

Deer hunting is pretty serious business around our house.  We have both whitetail and mule deer that roam our river bottoms and pastures.  I love to watch them and I always get excited when I see a big buck.  Someday, I will get off my lazy rump and get a nice one.  The hunting is about more than the horns for us, we also enjoy the meat.  We make a lot of jerky, chili, and stews, but this time I have branched and created a great wild game dish that was something special.

I used the venison along with porcini mushrooms and a few other key items from the Spice Store to create a thick and hearty pasta sauce to serve over bucatini.  I got an email not too long ago stating that since I live in Wyoming, I should be sharing more game recipes!  Even if you are not a fan of wild game, you must try this out!  It could easily be made with beef or pork.

The Virtual Potluck has come together to bring you a great variety of recipes today all featuring dishes inspired by the different sections of  Savory Spice Shop.  Each Virtual Potluck member is also hosting a giveaway featuring different gift sets. Be sure to visit Cookistry, our host blog for links to all of the recipes and giveaways!  The variety and quality of these products are amazing! I am loving every item that I received and you will be featuring them in future posts.

The Salt’n of the Sea gift set would be a great addition to any kitchen, available exclusively at Savory Spice Shop and I get to give one away!  It includes: Italian Black Truffle Salt, Himalayan Pink Salt, Frenchy Fleur de Sel, and Fine Alder Wood Smoked Salt.

WE HAVE A WINNER: ATHENA “I would love to try the pomegranate molasses. I bet it would make a tasty addition to homemade bbq sauce.”

THANKS TO SAVORY SPICE SHOP AND TO EVERYONE WHO ENTERED!

To enter:

  • Go to Savory Spice Shop and choose an item from the Sauces and More section that you would like to try and leave a comment here telling me what you would cook with it.

Extra entries:

  • Follow Savory Spice Shop on facebook.
  • Share Savory Spice Shop on your facebook page.
  • Follow Savory Spice Shop on Twitter.
  • Share the giveaway on Twitter with something like “I want to win a @SavorySpiceShop Gift Set from @Missnthekitchen http://www.missinthekitchen.com/?p=6887 #virtualpotluck
  • Follow Miss in the Kitchen on facebook.
  • Follow Miss in the Kitchen on twitter.

Please leave a comment for each.

Open to US residents, entries will be accepted through April 20, 2012, winner will be chosen at random.

 

Venison Bucatini

Ingredients:

  • 1 1/2 cups boiling water
  • 1 oz Porcini mushrooms (dried)
  • 2 tablespoons bacon grease (or vegetable oil)
  • 1 pound ground venison or other wild game (ground beef or pork would work too)
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 garlic clove minced
  • 1/2 cup onion, diced
  • 1 cup water (0r reserved pasta water)
  • 2 tablespoons tomato powder
  • 1.5 oz More Than Gourmet Venison Stock
  • 1/2 teaspoon fresh ground Himalayan pink salt
  • 16 oz bucatini pasta, cooked according to package directions and drained
Cooking Directions:
Pour boiling water over Porcini mushrooms in a bowl and let stand at least 30 minutes.
Meanwhile heat a large skillet over medium-high heat.  Add bacon grease and ground venison.  Season with salt and pepper.  Cook, stirring occasionally until meat is well browned.  Pour into a bowl and set aside.
Remove mushrooms, reserving broth.  Rinse mushrooms under running water to remove any grit.  Dice mushrooms and set aside.  Strain mushroom broth, using a coffee filter or cheesecloth.  Set aside.
Add butter and olive oil to skillet over medium-low heat.  Add garlic and onion, cook stirring often until softened.  Raise heat to medium-high.  Add 1 cup water (or reserved pasta water, reserved mushroom broth, tomato powder, and More Than Gourmet Venison Stock.  Whisk together until well combined and bring to a boil.  Add mushrooms and venison and lower heat to low.  Simmer for 15 to 20 minutes.
Serve over bucatini with a sprinkle of Himalayan pink  salt.

Enjoy!

Miss

*Disclosure: I was provided with product to cook with and Savory Spice Shop is sponsoring the giveaway. I was not compensated for this post. All opinions are my own.

 

 

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{ 126 comments… read them below or add one }

Rachel @ Not Rachael Ray April 16, 2012 at 10:33 pm

This looks SO tasty, Miss! I love bucatini, it is so cool :)

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Athena April 16, 2012 at 10:46 pm

I would love to try the pomegranate molasses. I bet it would make a tasty addition to homemade bbq sauce.

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Athena April 16, 2012 at 10:47 pm

I’m following SSS on Twitter.

Reply

Athena April 16, 2012 at 10:47 pm

I follow you on Twitter.

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Desi April 16, 2012 at 10:55 pm

I’d love to try the carribbean lime hot sauce! Tons of great choices though :)

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Amanda April 16, 2012 at 11:01 pm

Venison is the staple meat of our diet, so I was excited to run across the recipe as I’m always on the lookout for a new idea. I would be very interested in trying the venison stock, as I currently use beef stock when needed in my venison recipes.

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Amanda April 16, 2012 at 11:01 pm

following you on fb.

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Amanda April 16, 2012 at 11:02 pm

following savory spice shop on fb.

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Linda S. April 16, 2012 at 11:12 pm

I’d make some triple ginger cookies with their crystallized ginger.

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Linda S. April 16, 2012 at 11:13 pm

I follow you on twitter: ljskop

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Linda S. April 16, 2012 at 11:13 pm

I follow Savory Spice Shop on twitter: ljskop

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Jessica | Oh Cake April 16, 2012 at 11:13 pm

This is a fantastic recipe. I love bucatini pasta and I’m happy to see someone use the meat they hunt in their kitchen.

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Jessica | Oh Cake April 16, 2012 at 11:14 pm

I would love to try the dried mushrooms – especially the porcini and chantrelles. I also think the tomato powder sounds interesting and would like to try that.

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Jessica | Oh Cake April 16, 2012 at 11:15 pm

I follow you on twitter

Reply

Jessica | Oh Cake April 16, 2012 at 11:16 pm

I follow savory spice on twitter

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Jessica | Oh Cake April 16, 2012 at 11:16 pm

I follow savory spice on facebook

Reply

Jessica | Oh Cake April 16, 2012 at 11:18 pm

I follow you on Facebook.

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gail April 16, 2012 at 11:25 pm

pomegranate molasses sounds interesting!

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Deb April 16, 2012 at 11:42 pm

I have been searching for Rose Water to make spring cupcakes with pale pink foisting!

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Susan in the Boonies April 16, 2012 at 11:52 pm

I make a KILLER wild turkey thigh pasta using a poultry demi-glace that I get from Williams Sonoma, but I would love to try their Vegetable and Venison Demi Glaze.

My eyes lit up when I saw that collection of salts! Would LOVE to win that!

And, I am printing out your recipe to try.
I have a lot of game recipes on my site. Have you ever clicked over to my site to check it out? I am telling you, we are culinary sisters.

Reply

Susan in the Boonies April 16, 2012 at 11:56 pm

I liked Savory Spice Shop on Facebook.

Reply

Susan in the Boonies April 16, 2012 at 11:59 pm

I shared the Savory Spice Shop page on my Facebook page.

Reply

Susan in the Boonies April 17, 2012 at 12:01 am
Susan in the Boonies April 17, 2012 at 12:02 am

I liked you on Facebook.

Reply

Susan in the Boonies April 17, 2012 at 12:03 am

I follow you on Twitter.

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Aggie April 17, 2012 at 12:14 am

It’s been a long time since I’ve had venison! My grandpa was a hunter so we had it back in the day…but not for a long time. This sauce looks so hearty and delish, especially with those mushrooms!

I checked out Savory Spice Shops selection of hot sauces, and I have to say I’d be happy to try any of those! Great giveaway, I’d love those salts!

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Aggie April 17, 2012 at 12:15 am

I tweeted giveaway!

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amy marantino April 17, 2012 at 12:31 am

the Caribbean Lime hot sauce looks good

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amy marantino April 17, 2012 at 12:32 am
amy marantino April 17, 2012 at 12:32 am

I Follow Savory Spice Shop on Twitter.

Reply

amy marantino April 17, 2012 at 12:33 am

I Follow Miss in the Kitchen on twitter.

Reply

heather April 17, 2012 at 12:49 am

I’ve always wanted to try orange blossom water in baked goods. I’m imagining chocolate madeleines. Rose water would be an interesting addition as well.

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heather April 17, 2012 at 12:49 am

Now following savory spice shop on Twitter (@squirrelbread).

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heather April 17, 2012 at 12:50 am

Now following @missnthekitchen as well (@squirrelbread).

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heather April 17, 2012 at 12:50 am

Tweeted the giveaway as well!

*Cheers*

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Melissa Kowalski April 17, 2012 at 1:51 am

Yum! I just recently learned about all the different kinds of salt. I also recently made the Sweet and Salty Cake from the recipe in “Baked: New Frontiers in Baking.” I’d make this recipe again, but using the fleur de sel like the recipe calls for! Probably why it was too salty!!

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julie April 17, 2012 at 2:23 am

I would get the hot chocolate mixes. I would love to try a new brand

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julie April 17, 2012 at 2:24 am

I liked savory spices on fb

Reply

julie April 17, 2012 at 2:26 am

I like miss in the kitchen on fb

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The Food Hunter April 17, 2012 at 3:06 am

I’m really interested in the tomato powder…

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diabeticFoodie April 17, 2012 at 3:50 am

My dad is a hunter and I grew up eating venison. I get some about once a year, but wish I had it more often. This dish looks terrific.

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Leah Z April 17, 2012 at 3:56 am

I would like to try the Hickory smoke flavoring, but I’m not sure what to make with it…maybe a good tofu

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Leah Z April 17, 2012 at 3:57 am

I follow savory spice on facebook

Reply

Leah Z April 17, 2012 at 3:58 am

I like you on facebook

Reply

Jeff April 17, 2012 at 4:08 am

I would use the Hot Wasabi Garnishing Sauce in an Asian tofu wrap.

Reply

Jeff April 17, 2012 at 4:08 am

I like Savory Spice Shop on Facebook.

Reply

Jeff April 17, 2012 at 4:09 am

I follow Savory Spice Shop on Twitter.

Reply

Jeff April 17, 2012 at 4:09 am

I like Miss in the Kitchen on Facebook.

Reply

Jeff April 17, 2012 at 4:09 am

I follow Miss in the Kitchen on Twitter.

Reply

3oA EATS April 17, 2012 at 6:05 am

I just love venison, and this recipe is making me drool! The only thing I miss from my first marriage was that he was a hunter, and I could get my fix! Let me know if you need me to send you a dry ice box with my address label attached, for all those leftovers you can’t fit into your freezer! :)

Reply

Christopher Sorel April 17, 2012 at 7:01 am

Hickory Smoke Flavoring in some rub mix for pulled pork

Reply

Christopher Sorel April 17, 2012 at 7:02 am

Follow Savory Spice Shop on facebook.

Reply

Christopher Sorel April 17, 2012 at 7:02 am

Share Savory Spice Shop on your facebook page.

Reply

Christopher Sorel April 17, 2012 at 7:02 am

Follow Savory Spice Shop on Twitter.

Reply

Christopher Sorel April 17, 2012 at 7:03 am
Christopher Sorel April 17, 2012 at 7:04 am

Follow Miss in the Kitchen on twitter.

Reply

Christopher Sorel April 17, 2012 at 7:04 am

Follow Miss in the Kitchen on facebook

Reply

Erin B April 17, 2012 at 8:57 am

I tweeted about your giveaway!

Reply

Erin B April 17, 2012 at 9:01 am

i follow savory spice shop on facebook

Reply

Erin B April 17, 2012 at 9:01 am

i follow savory spice shop on twitter

Reply

Erin B April 17, 2012 at 9:02 am

I like Miss in the Kitchen on facebook.

Reply

Erin B April 17, 2012 at 9:03 am

I like Miss in the Kitchen on twitter.

Reply

Erin B April 17, 2012 at 9:04 am

I shared savory spice shop on my facebook page

Reply

Matt Weber @ Thyme In Our Kitchen April 17, 2012 at 9:08 am

That venison stock sounds interesting. Ever made it yourself? Does it compare? Great job on the post!

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Bonnie K April 17, 2012 at 9:09 am

I’d be interested in trying the demi-glaze. I’ve been hearing a lot about it. I would try it with a roast chicken first.

Reply

Bonnie K April 17, 2012 at 9:10 am

I follow Savory Spice Shop on facebook.

Reply

Bonnie K April 17, 2012 at 9:11 am

I follow Savory Spice Shop on Twitter.

Reply

Bonnie K April 17, 2012 at 9:14 am
Bonnie K April 17, 2012 at 9:14 am

I follow Miss in the Kitchen on facebook.

Reply

Bonnie K April 17, 2012 at 9:15 am

I follow Miss in the Kitchen on twitter.

Reply

nik April 17, 2012 at 12:19 pm

I’d try to make their Muhammara Tart topped with Ras el Hanout Cauliflower using their Pomegranate Molasses.

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Kim in MD April 17, 2012 at 5:58 pm

This looks delicious, Milisa! Do you also have elk in your neck of the woods?

What a fun give-away. I would love to make the smoked serrano hummus. It looks and sounds amazing!

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Jen @ Juanita's Cocina April 17, 2012 at 6:52 pm

I would love to try one of the hot sauces…or all of them! I put hot sauce on everything!

Reply

Jen @ Juanita's Cocina April 17, 2012 at 6:53 pm

I follow you on Twitter!

Reply

Jen @ Juanita's Cocina April 17, 2012 at 6:53 pm

I tweeted your giveaway!

Reply

Jen @ Juanita's Cocina April 17, 2012 at 6:54 pm

I follow Savory Spice Shop on Twitter.

Reply

Jenny April 17, 2012 at 7:16 pm

I would like their chipotle sauce – maybe use it with fish tacos!

Reply

Jenny April 17, 2012 at 7:17 pm

I followed SSS on twitter @icywit

Reply

Jenny April 17, 2012 at 7:17 pm

I liked their page (SSS) on FB.

Reply

Jenny April 17, 2012 at 7:18 pm

I love Miss in The Kitchen on FB.

Reply

Jenny April 17, 2012 at 7:18 pm

I follow Miss on twitter @icywit

Reply

Kristin April 17, 2012 at 10:15 pm

I’d love to try the preserved lemons but I have no idea what to do with them!

Reply

Kristin April 17, 2012 at 10:29 pm

I’m following Savory Spice Shop on Twitter!

Reply

Kristin April 17, 2012 at 10:36 pm

Just left a tweet about the giveaway!

Reply

Kristin April 17, 2012 at 10:37 pm

I’m following you on Twitter!

Reply

Kristin April 17, 2012 at 10:38 pm

I like your page on Facebook!

Reply

Andrea D. April 18, 2012 at 1:53 am

I would like to try their Mexican or Madagascar Vanilla Extract. I really need more. Thanks for the chance to enter.

Reply

Andrea D. April 18, 2012 at 1:54 am

I am a facebook fan of Savory Spice Shop. Thanks for the chance to enter.

Reply

Andrea D. April 18, 2012 at 1:55 am

I am a facebook fan of yours. Thanks for the chance to enter.

Reply

Kristy Cirillo April 18, 2012 at 7:35 am

I follow Miss in the Kitchen on Facebook

Reply

Kristy Cirillo April 18, 2012 at 7:37 am

I would love to try the mesquite rub! It seems to go with everything

Reply

Kristy Cirillo April 18, 2012 at 7:38 am

I liked Savory Spice Shop Online via FB

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carolinaheartstrings April 18, 2012 at 7:58 am

This looks delicious. Growing up in Wyoming this was a staple at our house. Thanks for sharing it.

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Carmen April 18, 2012 at 8:51 am

Tomato Powder would be a great addition to soups. I’ve also used it in the past to make a thick pizza “sauce” for a last-minute supper.

Reply

Carmen April 18, 2012 at 8:51 am

I follow Savory Spice Shop on facebook

Reply

Carmen April 18, 2012 at 8:52 am

I Follow Savory Spice Shop on Twitter.

Reply

Carmen April 18, 2012 at 8:52 am
Carmen April 18, 2012 at 8:52 am

I now follow @missnthekitchen

Reply

Jenel April 18, 2012 at 11:54 am

Dehydrated lobster mushrooms — I’ve never actually worked with them so it would be a grand experiment :)

Reply

Jenel April 18, 2012 at 11:54 am

Savory Spice has been liked on Facebook

Reply

Jenel April 18, 2012 at 11:54 am

Savory Spice is being followed on Twitter

Reply

Jenel April 18, 2012 at 11:55 am

Message has been tweeted :)

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Jeffrey L. April 18, 2012 at 11:55 pm

I’d like to cook some chicken with the red Habanero sauce for my mother-in-law!

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Jeffrey L. April 19, 2012 at 12:25 am

I follow Savory Spice shop on Twitter.

Reply

Jeffrey L. April 19, 2012 at 12:25 am

I Follow Miss in the Kitchen on Twitter.

Reply

Jeffrey L. April 19, 2012 at 12:26 am

I like Savory Spice Shop on Facebook

Reply

Jeffrey L. April 19, 2012 at 12:26 am

I like Miss in the Kitchen on Facebook.

Reply

Jeffrey L. April 19, 2012 at 12:31 am
cynthia April 19, 2012 at 2:03 am

I love MIK on FB.

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cynthia April 19, 2012 at 2:03 am

I love Savory Spice Shop on FB

Reply

cynthia April 19, 2012 at 2:04 am

I would make corn chowder with freeze dried corn and try the demi glaze with roast pork.

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Kathleen Conner April 20, 2012 at 4:07 am

I think the tomato powder would be useful

Reply

Kathleen Conner April 20, 2012 at 4:08 am

Follow Savory Spice Shop on facebook.

Reply

Kathleen Conner April 20, 2012 at 4:09 am

Shared Savory Spice Shop on your facebook page.
https://www.facebook.com/kathylc7/posts/406934885992025

Reply

Kathleen Conner April 20, 2012 at 4:10 am

Follow Savory Spice Shop on Twitter.
@kc98765

Reply

Kathleen Conner April 20, 2012 at 4:10 am
Kathleen Conner April 20, 2012 at 4:10 am

Follow Miss in the Kitchen on twitter.
@kc98765

Reply

John Billiris April 20, 2012 at 6:06 am

I’d like to use the tomato powder to make a BBQ powder sauce

Reply

John Billiris April 20, 2012 at 6:06 am

Follow Savory Spice Shop on Twitter.
@JBilliris

Reply

John Billiris April 20, 2012 at 6:06 am

Follow Miss in the Kitchen on twitter.
@JBilliris

Reply

John Billiris April 20, 2012 at 6:07 am
Julia {The Roasted Root} April 20, 2012 at 11:44 pm

Your recipe is fabulous! I love seeing people post venison/elk game recipes – my boyfriend is a hunter, so we always have game meet in the freezer…I wish more people knew how awesome game is from a nutrition and flavor standpoint! Hope you have a great weekend!

Reply

sabrina5000 April 21, 2012 at 2:25 am

I think the tomato powder would be great. Too.

Reply

Crystal Jo April 21, 2012 at 3:35 am

I would like to try the duck demi glaze. I have never had it and it sounds interesting.

Reply

Crystal Jo April 21, 2012 at 3:37 am

I like Savory Spice Shop on Facebook.

Reply

Crystal Jo April 21, 2012 at 3:37 am

I share Savory Spice Shop on my page.

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