Venison Bolognese Bruschetta
onX Hunt Ambassador Jenn Homa’s take on classic Italian comfort brings you tender ground venison, simmered in tomato and balsamic, and piled high on golden, cheesy baguette slices. When you need an appetizer that feels elevated but is actually effortless, make this your go-to.
Bolognese Ingredients
- ½ pound ground venison
- ¼ cup onion, chopped
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- ½ 28 oz. can crushed tomatoes
- 2 teaspoon balsamic vinegar
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
-
¼ teaspoon dried oregano
Other Ingredients
- French baguette sliced into approximately 30 slices
- 8 ounces mozzarella, sliced thin
- Basil, to garnish
Instructions
- Brown venison and onions in a large skillet until venison is cooked through. Add garlic and cook until fragrant.
- Mix in tomato paste and cook for one minute.
- Add all remaining Bolognese ingredients, and simmer for 10 minutes while you prep and cook the baguette.
- Meanwhile, line baguette slices in a single layer on a baking sheet. Top with mozzarella slices and broil until mozzarella is golden in some places.
- Top each bruschetta slice with about 1 tablespoon Bolognese. Garnish with freshly chopped basil.
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