I grind my own deer meat because i like a coarse grind. I brown it in vegetable oil with chopped onions, a few cloves of fresh garlic (crushed with the flat side of a heavy blade) and green belle peppers. When its browned and the onions are tranlucent i transfer it to a big stainless steel pot. Cast iron doesnt work too well with acidic foods with lots of tomatoe. i add diced tomatoes and some tomatoe sauce. i season to taste with salt,fresh ground black pepper, oregano, basil, paprika, and cayenne pepper. i let that simmer real slow for an hour or so at very low heat. in a stock pot i cook some elbow macaroni with salt and a little olive oil. sometimes i add a little garlic powder to the water. cook till its el dente or so. add to the meat and sauce. then chow down! thats the kentucky version of goooolosh. i have never baked it before. i might try it though.