Venison Ragu with Pappardelle
User Reviews
5.0
135 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
3 hrs
-
Marinating Time
3 hrs
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Total Time
6 hrs 20 mins
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Servings
4
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Calories
755 kcal
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Course
Main Course
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Cuisine
Italian
Venison Ragu with Pappardelle
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This rich slow-cooked venison ragu with pasta recipe from North-Eastern Italy is perfect for special occasions and cold winter nights.
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Ingredients
- 14.1 oz pappardelle or tagliatelle pasta
- 1.1 lbs venison cut into small chunks (shoulder is good)
- 1 onion peeled and finely chopped
- 2 carrots cleaned and finely chopped
- 1-2 celery stalk cleaned and finely chopped
- 1 clove garlic peeled
- ⅘ cup dry white wine
- ⅘ cup red wine
- ⅘ cup water or game stock
- 2 cloves
- 1 cinnamon stick
- 2 bay leaves
- 8 juniper berries
- black pepper to taste
- salt for pasta and to taste
- 10 ½ oz tomato passata or fresh ripe tomatoes peeled and seeds removed
- 3-4 tablespoon extra virgin olive oil
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Instructions
- Place the venison chunks in a large bowl with the dry white wine. Allow to marinate for 2-3 hours in the fridge.
- In a deep frying pan or Dutch oven, heat the extra virgin olive oil over medium heat. Fry the garlic clove until it starts to brown slightly, then remove and discard the garlic. Add the chopped onion, carrots, and celery to the pan, cooking until they start to soften.
- Remove the venison from the marinade (discard the wine) and add to the pan with vegetables. Cook for a few minutes until the meat browns on all sides.
- Increase the heat and add the red wine, allowing the alcohol to evaporate slightly. Add the juniper berries, cinnamon stick, cloves, black pepper, bay leaves, and tomato passata.
- Cover and simmer on very low heat for about 3 hours, adding water, beef or game stock if the sauce gets too thick. Season with salt as needed.
- When the ragu is nearly done, bring a large pot of water to a boil. Add salt, then bring to a boil again and cook the pasta al dente according to package instructions. Reserve a cup of pasta cooking water before draining.
- If the ragu appears too thick, adjust its consistency with the reserved pasta cooking water.
- Add the drained pasta into the sauce and mix together well, then plate with more ragu on top. Serve immediately.
Notes
- You can also put these herbs and spices into a herb sachet and place it in the pan to remove when the sauce is ready. (I didn't use a sachet or try to remove the spices).
- You can use different kinds of pasta for this recipe. Traditionally, it is served with ribbons such as pappardelle, tagliatelle or fettucine but it can also be eaten with short pasta such as penne or farfalle.
- Use a venison cut that's great for slow cooking like the shoulder, leg or neck.
- You can also put these herbs and spices into a herb sachet and place it in the pan to remove when the sauce is ready. (I didn't use a sachet or try to remove the spices).
Nutrition Information
Show Details
Calories
755kcal
(38%)
Carbohydrates
91g
(30%)
Protein
44g
(88%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
106mg
(35%)
Sodium
119mg
(5%)
Potassium
1199mg
(34%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
5490IU
(110%)
Vitamin C
12mg
(13%)
Calcium
77mg
(8%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 755 kcal
% Daily Value*
| Calories | 755kcal | 38% |
| Carbohydrates | 91g | 30% |
| Protein | 44g | 88% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 106mg | 35% |
| Sodium | 119mg | 5% |
| Potassium | 1199mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 5490IU | 110% |
| Vitamin C | 12mg | 13% |
| Calcium | 77mg | 8% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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