Venison Spaghetti

1-1/2#  of EXCELLENT ground venison

1-2T     butter

2 med. onions - sliced-chopped

Lots of peppers - sliced-chopped

1-2T±  rosemary seasoning

Italian Seasoning

1lg. can each:  crushed + diced tomatoes

1 bulb  garlic - about 10 large cloves

Start by browning the venison in 1/4-1/2 finely chopped onion.  You can use a little wine to deglaze the pan.  Brown and deglaze a while to bring out the flavors.  Next add onions and peppers, until translucent.  Add the seasonings now and saute' a little longer until the whole house smells like a wonderful Italian Cucina.  Then combine the two cans of tomatoes with the pan ingredients, and finely chopped garlic.  Simmer slowly a long time, or fast about 45 minutes.

Serve over any kind of pasta you like.  Sorry about the poor quality 'finished product' photo.  It looked so much better on the plates, however, we were so busy serving, talking and eating I forgot to photograph until putting leftovers away :o) . . .Lin