A noodle is a noodle folks, any knucklehead off the street can make your run of the mill spaghetti dinner.

The difference is, I’m not the typical buy in the store type of guy. Nah, it’s O-Natural in my kitchen!

I’m sure you’ve all heard of farm to table cookin and it’s the biggest “thing” goin right now, (growing up farm to table was known as normal cookin to me) well I’d like to put my Kerry spin on farm to table cooking so let me introduce you to woods to table cooking. See….

I cook with the deer meat I harvest, known has Venison.  I take to my friend that processes it and from cook with my own two hands.  When you put time and energy into quality ingredients I believe you can taste the difference.

So buckle-up buttercups…. this is Kerry Kookin!

Make sure you have ALL the ingredients!

Grab ya a skillet, follow the directions and bam, you’ll have this smelling in your kitchen!

Make sure you drain all that grease, but if you’re smart like me and cooking with deer burger the upside is NO  grease!

I also like a little more spice in life, so don’t hold back on all those  tasty herbs and spices.  Throw ya a little extra in there! Emeril ain’t got nothin on us! BAM!

Bring on the carbs.

Well has it been 45 minutes on the sauce, I’m starving? Nice Clock!

Why yes, yes it has and man, oh man does it smell good if I do so say so myself!

But hey, don’t get caught up in that smell, make sure and take those shrubs out, nothing like crunchy Bay Leaves in your teeth!
Serve sauce over spaghetti. Sprinkle with Parmesan cheese, a side of Texas Toast and wash down with some red wine!  This folks is a supper good enough for any Tom, Dick or Kerry.  Enjoy my friends!

Woods-To-Table Spaghetti

TOTAL TIME: Prep: 20 min. Cook: 55 min.

MAKES: 8 servings


  • 1 pound lean ground beef (90% lean)
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1/4 pound sliced fresh mushrooms
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • Hot cooked spaghetti
  • 2 tablespoons shredded Parmesan cheese


1. In a large skillet, cook the beef, peppers, celery, onion and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Add the mushrooms; cook for 2 minutes.

2. Stir in the tomatoes, tomato paste, water, bay leaf, sugar, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring often. Discard bay leaf. Serve sauce over spaghetti. Sprinkle with Parmesan cheese.

Yield: 4 cups.