Combine 1 lb venison, 1 lb pork, 2 lb beef, 1 cup bread crumbs, 2 eggs, 1 tsp Dijon, 1/4 cup grated Parmesan, 2 tbsp fresh pesto, dash of tobacco & Worcester, salt and pepper. Form into balls, then brown in a pan & set aside.
In a large pot sweat half an onion & deglaze the pot with local red wine. Add 1 large can crushed tomatoes, 1 Tbsp roasted garlic, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp dried herbs & 3 Tbsp sugar. Let simmer for 3 hours. Add meatballs and simmer another 1/2 hour. Finish with fresh herbs and olive oil served atop spaghettini.
Chef David Sharrow, Aroma, Cowichan Lake Rd, Lake Cowichan, 250-749-7799. Very traditional Italian with local flavours.