Ingredients
- 1 lb ground venison
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup tomato sauce
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
Method: Indirect baking
- Set the EGG for indirect cooking at 350°F/177°C.
- Sauté venison, onion, and garlic until browned.
- Stir in carrots, celery, tomato sauce, and broth.
- Transfer to a baking dish and bake for 45 minutes.
