Bill’s Jumbo Venison Spaghetti Sandwich

A spaghetti sandwich might sound a little strange, but it works with this venison sauce and buttered garlic bread

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
7-9
serves
Medium
difficulty

If you are a fan of the television show King of the Hill (I am), then you might already know that Bill Dauterive’s favorite restaurant is That’s-A-Real Italiano, and his favorite meal there is the jumbo spaghetti sandwich. We took that idea and turned it into a great way to feed a bunch of people on a budget. 

Slice the sandwich up and hand it out to feed your crowd.

We start with a couple of loaves of Italian bread with the tops removed and the center hollowed out to make a bowl. Brush both top and bottom with softened garlic butter and bake till the butter is melted and the bread is lightly toasted. 

Make the spaghetti with venison meat sauce, mix in the cooked pasta, then spoon it into the bread bowl. Top with some shredded mozzarella cheese and run it under the broiler to melt. Cap everything with the bread tops, then serve them up. Bill was right, it’s a great sandwich. 

Top the spaghetti with shredded mozzarella and run it under the broiler to melt.

(Cook in style: Realtree Original Men’s 6 Pocket Cargo Short)

Ingredients

 

Venison Sauce

2 tablespoons olive oil

2 pounds ground venison

5 ounces mushrooms, chopped, your choice of variety

Salt and pepper

1 clove garlic, minced

One 28-ounce can crushed San Marzano tomatoes

2 tablespoons tomato paste

1 cup water

1 tablespoon fresh basil, diced

1 teaspoon dried Italian seasoning

1 teaspoon salt

1/2 teaspoon sugar

2 tablespoons butter for finishing, cut into 4 pieces

Sandwich Fixings

16 ounces dried spaghetti, cooked to package instructions

2 large loaves Italian bread

1 stick butter, softened

2 cloves garlic, minced

Parmesan cheese 

2 cups mozzarella cheese, shredded

 

Cooking Instructions

Start by making the sauce. In a large skillet, heat the olive oil, then brown the ground venison and mushrooms. Season to taste with salt and pepper. Add the minced garlic and continue cooking for 3 to 5 minutes.

Brown the venison with the mushrooms.

Add the tomatoes, tomato paste, water, basil, Italian seasoning, a teaspoon of salt, and the sugar. Bring the sauce to a simmer, then reduce the heat and simmer for 30 to 45 minutes.

Simmer the sauce for 30 to 45 minutes.

Just before serving, stir in the butter, one piece at a time. 

Finish the sauce by stirring in chunks of cold butter.

While the sauce cooks, remove the tops from the bread loaves. Reserve the tops. Take out some of the center portion from the bottom of the loaves to form them into shallow bowls. 

Mix 1 stick of softened butter with 2 cloves of minced garlic. Spread the mixture evenly over the cut surfaces of all 4 pieces of bread. Bake the bread at 350 degrees until the butter is melted and the bread is lightly toasted. 

Spread the softened garlic butter over the bread, then toast.

Cook the spaghetti according to package directions. Drain the cooked pasta and mix it into the sauce.

Stir the cooked spaghetti into the sauce.

Spoon the spaghetti into the bowl portion of the bread, mounding it above the surface of the bread.

Pile the venison spaghetti onto buttered garlic bread.

Top with shredded mozzarella and Parmesan cheese. Run the sandwiches under the broiler to melt the cheese. Add the bread tops and serve as a jumbo spaghetti sandwich, just like Bill would.

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