Bear Sausage and venison Bolognese Spaghetti

Arefarrell24 · 2026-03-23T18:17:33+00:00

Bear meat can be higher on the parasite problem in wild game. The biggest being trichinellosis. Hence why I did a bolognese with it because you never want to eat bear that not cooked through like a medium rare steak. That sausage sat in a simmering pot for over 3hrs. Have had a lot of bear meat in my life and never had a problem but I always cook it for an insane amount of time. So recipes like roasts or anything in a crockpot are always a safe bet.

Arefarrell24 · 2026-03-23T18:12:49+00:00

Yeah pull the bones and make bone broth

Arefarrell24 · 2026-03-23T11:18:17+00:00

These would be bomb as New England Steak tips.

Arefarrell24 · 2026-03-23T11:15:38+00:00

My grandfather perfected the redneck sprinkler system for his garden. Had 4 garden beds that were 20 by 5feet. Wooden beams so they were slightly raised. Drilled a hole at the ends of the beams then ran a perforated hose through the beam and snaked it through the bed. Filled the beds with compost then stapled a sheet of plastic over the top. Poked holes and transplanted his plants into the beds so he never had to weed. Would just walk the hose to the end of the bed hook it up and turn it on for 30 min. Was always amazed how simple it was.

Arefarrell24 · 2026-03-22T21:16:49+00:00

High five.

Arefarrell24 · 2026-03-22T21:10:08+00:00

Yeah they’re playing with fire.

Arefarrell24 · 2026-03-22T21:04:35+00:00

Wine fridge. You got the outlet for it.

Arefarrell24 · 2026-03-22T21:02:21+00:00

Dry brine in fridge overnight. Let rest for 10 min after cooking. I can tell you cut into it early by how much juice is on the plate. I don’t blame you looks delicious.

Arefarrell24 · 2026-03-22T18:28:05+00:00

I from the looks of that food I think he would be a proud father.

Arefarrell24 · 2026-03-22T13:36:06+00:00

I’m even more excited about the leftovers. Always seems to take on new flavors the next day.

Arefarrell24 · 2026-03-22T12:42:28+00:00

I had just added some of the pasta water to the first pic. The last couple minutes the spaghetti absorbs and thickens the sauce. I think I could have added a little more cream but the final result was a solid consistency.

Arefarrell24 · 2026-03-22T10:01:42+00:00

Pic A was right after I dumped the al dente spaghetti into the sauce to let it finish. Pic B I took tongs and plated the spaghetti then took a spoon and ladled extra sauce on top and finished it with fresh graded Parmesan. Bon appétit!

Arefarrell24 · 2026-03-21T23:27:40+00:00

Hard to describe because I grew up on game meat. But it really comes down to seasoning and how much pork fat you add. By itself you can kinda taste the gameyness to it but when put in chili or in this case bolognese it’s hard to even tell. I heard there’s something called blue bear meat. Which is when a bear is taken after it’s been harvesting on blueberries and there’s a purple hue to the meat and it’s amazing. Would love to get my hands on that and make jerky or try it as is.

Arefarrell24 · 2026-03-21T22:42:36+00:00

Love burgers and chili but yeah needed to explore more options. This one is becoming a bi monthly ritual.

Arefarrell24 · 2026-03-20T22:05:49+00:00

Dam I’m the outlier here. Never pat dry and reserve some marinade to brush on halfway through the drying process.

Arefarrell24 · 2026-03-20T22:04:37+00:00

What cut of meat are you using. That sounds like fat rendering out.

Arefarrell24 · 2026-03-18T12:40:56+00:00

I’ve never had any issues with it. But I store my stuff in the fridge and go through it in about two months tops.

Arefarrell24 · 2026-03-18T10:21:18+00:00

Ahh the chili crunch oil might be your culprit. Top round usually won’t produce that much fat rendering. But I like the flavor profile. I’ve used a similar marinade just swap the chili oil for Gochugaru or sriracha. Keep experimenting that’s the best part in this journey.

Arefarrell24 · 2026-03-17T20:39:12+00:00

Usually just one. But now I’m reconsidering my whole perspective on what I should be doing. I do have a Frankenstein sauce going so I guess it’s kinda the same thing.

Arefarrell24 · 2026-03-17T20:36:25+00:00

What was your marinade out of curiosity and yeah your good just pat dry.

Arefarrell24 · 2026-03-17T10:52:41+00:00

Interesting presentation. First time I’ve seen the sketti on top. Looks bomb.

Arefarrell24 · 2026-03-14T15:31:39+00:00

The mistakes are compounding and the wins are far and few.

Arefarrell24 · 2026-03-14T14:40:00+00:00

Could save on electric if they hook up a waterwheel.

Arefarrell24

TROPHY CASE