This is a venison tagliatelle recipe that I learned from experience in the kitchen working in Italy. It’s a perfect dish for the winter and it takes only 30 minutes to prepare.
Venison is a lean, healthy red meat that has a rich, deep flavor. The venison in this recipe is combined with thyme and bay leaves, and cardamom with star anise to create a hearty, rustic sauce for pasta.
Let’s get prepping.
A delicious venison ragout with tagliatelle
- 1 Cast iron pot
- 500 g of venison preferably diced
- 400 g fresh tagliatelle pasta
- 1/2 onions
- 1/2 carrots
- 1 celery stalk
- 1 clove of garlic
- 1 tbsp tomato puree or passata sauce
- 1 bunch of aromatic herbs and cardamom with star anise in kitchen gauze
- 2 l Game broth or meat broth
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste.
- Cut the venison into cubes and marinate in red wine for 3-4 hours also the night before with fresh thyme, bay leaf, and juniper berries.
- Diced carrots, celery, and onion.
- In the cast iron pot, add the extra virgin olive oil and garlic with the vegetables (carrots, celery, and onion).
- When the vegetables begin to soften, drain the venison from the marinated wine and add it to the pan. Cook for 10 minutes.
- Raise the heat and add the red wine and let the alcohol evaporate.
- Add a bunch of aromatic herbs and cardamom with star anise to the kitchen gauze.
- Add the tomato puree or peeled tomatoes (best quality recommended)
- Add game broth or meat broth
- Stir occasionally, and keep covered over very low heat for about 4/5 hours. Add water if necessary.
- Boil a pot of salted water for the pasta and bring it to a boil.
- Cook the pasta for 2 minutes if the pasta is fresh or according to the instructions on the package. Drain the pasta and use the same pot and add a little venison ragout.
- If the sauce seems dry, add some game broth.
Like any great Italian lunch or dinner, I recommend a nice cheese like Parmigiano Reggiano or Grana Padano. If you prefer you can also use pecorino. What can I say, Buon Appetito!
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