Robust Elk and Bison Spaghetti Sauce

The aroma always takes me back. My grandfather, a seasoned hunter, would bring home elk or bison each fall. Grandma’s kitchen, usually filled with the scent of baking bread, would transform into a symphony of savory spices and simmering tomatoes. This spaghetti sauce, slow-cooked with the rich flavors of wild game, became a family tradition. It wasn’t just a meal; it was a celebration of the hunt, the land, and the love shared around a laden table. Each spoonful connects me back to those cherished memories, the warmth of her kitchen, and the hearty flavors of a truly unique dish.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 10 hours
• Total Time: 10 hours 30 minutes
• Servings: 24
• Yield: 1 large pot
• Dietary Type: Gluten-Free (depending on pasta choice), Dairy-Free

Ingredients

• 2 lbs ground bison meat (or Elk)
• 1 lb ground pork
• 1 lb hot Italian sausage (spicy)
• 1 lb ground sirloin (if you can combine Elk with Bison)
• 1 cup red wine
• 56 ounces plum tomatoes, crushed
• 56 ounces plum tomatoes, whole
• 5 ½ ounces tomato paste
• ½ cup sun-dried tomatoes
• 12 garlic cloves
• 1 large walla walla onion
• 1 lb mushrooms
• 2 cinnamon sticks
• 1 teaspoon cinnamon
• ½ teaspoon cumin
• 1 teaspoon herbes de provence
• ½ cup demerara sugar
• ¼ cup fresh parsley
• ¼ cup fresh oregano
• ¼ cup fresh basil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• ¼ teaspoon chili pepper
• 1 tablespoon sea salt
• 1 tablespoon ground pepper
• 2 tablespoons butter
• 1 teaspoon olive oil

Equipment Needed

• Large, heavy-bottomed pot or Dutch oven
• Large skillet
• Wooden spoon or heat-resistant spatula
• Fork

Instructions

1. Begin by preparing the aromatic base. In your large pot or Dutch oven, heat the olive oil over medium heat. Add the diced Walla Walla onion and crushed garlic. Sauté gently until the onions are translucent and softened, about 5-7 minutes. Be careful not to brown the garlic, as this can impart a bitter flavor.
2. Next, introduce the meats. Add the hot Italian sausage to the pot. Using a fork, pierce the sausage casings to allow the fat to render out as it browns. Cook, breaking the sausage apart with a spoon, until lightly browned.
3. Add the ground bison and ground pork to the pot. Continue to cook, breaking up the meat with a spoon or spatula, until it is thoroughly browned. If you’re using ground sirloin to supplement the bison or elk, add it now as well. Drain off any excess grease.
4. Deglaze the pot with red wine. Pour the red wine into the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for a few minutes, reducing slightly.
5. Add the tomatoes and tomato paste. Stir in the crushed tomatoes, whole plum tomatoes, and tomato paste. If using whole tomatoes, crush them with your hands or a spoon as you add them to the pot. Mix in the sun-dried tomatoes.
6. Introduce the spices. Add the cinnamon sticks, cinnamon, cumin, Demerara sugar, parsley, oregano, basil, thyme, rosemary, Herbes de Provence, chili pepper, sea salt, and ground pepper. Stir well to combine all the ingredients.
7. Bring the sauce to a simmer. Bring the sauce to a brisk simmer over medium heat, stirring constantly. Once simmering, reduce the heat to low. Add half (1 tablespoon) of the butter.
8. Simmer low and slow. Cover the pot and simmer the sauce all day, for at least 6 hours, or ideally longer. The longer the sauce simmers, the richer and more complex the flavor will become. Add about a cup of water or wine as needed to maintain the desired consistency.
9. Watch the sauce closely. As the sauce simmers, the sugar and wine will tend to caramelize and burn on the bottom of the pan if not carefully watched and stirred throughout the day. Be sure to stir the sauce frequently, especially towards the end of the cooking time.
10. Observe the sheen. After about 6 hours, the sauce should have a very nice glossy sheen. When the sauce has reduced by about an inch, it’s getting close to being ready.
11. Cool and refrigerate overnight. After taking the sauce off the stove, allow it to cool completely before refrigerating it overnight. You can leave it out on your stove or counter to cool, but make sure it is covered.
12. Skim the fat. In the morning, skim off the fat that has risen and solidified on the top of the sauce. Discard the fat.
13. Simmer again. Put the sauce back on the stove over a low simmer for another 4 hours, or until the sauce has thickened further and has a glossy sheen. The tomato sauce will look paler and have a light, sweet, and slightly spicy taste.
14. Prepare the mushrooms. While the sauce is simmering for the final stretch, prepare the mushrooms. Sauté the mushrooms lightly in a separate skillet with a little butter or olive oil until tender. You can add the mushrooms directly to the sauce during the last hour of simmering, or add them to each individual plate when serving.
15. Taste and adjust. Taste the sauce and adjust seasonings as needed. Add more salt, pepper, or chili pepper to taste.
16. Serve and enjoy. Serve the sauce over your favorite cooked spaghetti or other pasta.

Expert Tips & Tricks

• Spice level adjustment: Adjust the amount of chili pepper and hot Italian sausage to your desired level of spice. For a milder sauce, use mild Italian sausage or omit the chili pepper altogether.
• Sweetness control: If the sauce is too acidic, add a little more Demerara sugar to balance the flavors. Conversely, if it’s too sweet, add a splash of red wine vinegar.
• Herb infusion: For an even more intense herbal flavor, tie the fresh herbs (parsley, oregano, basil, thyme, rosemary) together with kitchen twine and add them to the sauce during the simmering process. Remove the herb bundle before serving.
• Meat variations: You can substitute other ground meats for the bison or elk, such as venison or beef. However, bison and elk offer a unique flavor profile that is well worth exploring.
• Slow cooker adaptation: This recipe can easily be adapted for a slow cooker. Simply follow the instructions up to step 7, then transfer the sauce to a slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours.

Serving & Storage Suggestions

Serve this robust Elk and Bison Spaghetti Sauce hot over your favorite cooked pasta. Garnish with freshly grated Parmesan cheese (if not dairy-free) and a sprinkle of fresh parsley or basil. A crusty loaf of bread is perfect for soaking up the delicious sauce.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the sauce in freezer-safe containers for up to 3 months. To reheat, thaw the sauce in the refrigerator overnight and then simmer it on the stovetop over low heat until heated through. You can also reheat it in the microwave, but be sure to stir it frequently to prevent hot spots.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	274.9 kcal	N/A
Calories from Fat	128 g	47%
Total Fat	14.3 g	22%
Saturated Fat	5.4 g	27%
Cholesterol	63 mg	21%
Sodium	651.2 mg	27%
Total Carbohydrate	14.5 g	4%
Dietary Fiber	2.6 g	10%
Sugars	9.7 g	38%
Protein	21.1 g	42%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian version: Substitute the ground meats with lentils, mushrooms, or other plant-based protein sources.
• Spicier sauce: Add more chili pepper or a pinch of cayenne pepper for extra heat.
• Smoked paprika: Add a teaspoon of smoked paprika for a smoky flavor.
• Wine alternative: Use beef broth or vegetable broth instead of red wine.
• Fresh herbs: Experiment with different combinations of fresh herbs, such as sage or marjoram.

FAQs (Frequently Asked Questions)

Q: Can I use canned diced tomatoes instead of crushed and whole plum tomatoes?
A: Yes, you can substitute canned diced tomatoes, but the sauce may have a slightly different texture. Be sure to use the same total amount of tomatoes (56 ounces).

Q: Can I make this sauce in a pressure cooker or Instant Pot?
A: Yes, you can adapt this recipe for a pressure cooker. Brown the meats and sauté the vegetables as directed, then add the remaining ingredients. Cook on high pressure for 30-40 minutes, followed by a natural pressure release.

Q: How can I thicken the sauce if it’s too thin?
A: If the sauce is too thin, you can simmer it for a longer period of time to allow it to reduce. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the sauce during the last 30 minutes of cooking.

Q: Can I use dried herbs instead of fresh herbs?
A: Yes, you can use dried herbs, but use about one-third the amount of fresh herbs called for in the recipe.

Q: Is it necessary to skim the fat off the sauce after refrigerating?
A: Skimming the fat off the sauce is optional, but it will result in a leaner and less greasy sauce.

Final Thoughts

Now it’s your turn to create some memories! Gather your ingredients, invite your family, and prepare to spend a day filling your home with the tantalizing aromas of this rich and flavorful Elk and Bison Spaghetti Sauce. Don’t be afraid to experiment with the recipe and make it your own. Pair it with a robust red wine and a simple salad for a complete and satisfying meal. I encourage you to share your own variations and feedback – happy cooking!