EatSmarter exclusive recipe

Pasta with Venison and Wine

Name: Pasta with Venison and Wine
Total time: 2 h
Yield: 4
Ingredients: 1.5 pounds Venison (from the shoulder or leg); 3 Onions (about 200 grams); 2 Carrots (about 175 grams); 2 small stalks Celery (about 100 grams); 2 Garlic cloves; 3 tablespoons Vegetable oil; Salt; Pepper; 1 tablespoon Tomato paste; 0.75 cup Red wine (or game stock); 3 tablespoons red Port wine (or cranberry juice); 8 ounces peeled Tomatoes (canned); 1.25 cups Chicken broth; 12 ounces Pappardelle noodles; 2 ounces dark Chocolate (minimum 70% cocoa content); 2 sprigs Rosemary

and Diced Vegetables

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705

calories

Calories

Pasta with Venison and Wine - Gently braised venison in a rich, sophisticated sauce

My cookbook

easy

Difficulty

1 hr 15 min.

Preparation

• Ready in 2 h.

Ready in

Nutritions

Fat	18 g
Saturated Fat Acids	5.1 g
Protein	57 g
Roughage	11 g
Sugar added	0 g
Calorie	705

more nutritions

1 serving contains

Calories	705
Protein/g	57
Fat/g	18
Saturated fatty acids/g	5.1
Carbohydrates/g	73
Added sugar/g	0
Roughage/g	11
Bread exchange unit	6
Cholesterol/mg	177
Uric acid/mg	344
Vitamin A/mg	0.9
Vitamin D/μg	0
Vitamin E/mg	3.4
Vitamin B₁/mg	0.4
Vitamin B₂/mg	0.5
Niacin/mg	13
Vitamin B₆/mg	0.5
Folate/μg	43
Pantothenic acid/mg	1.5
Biotin/μg	8.1
Vitamin B₁₂/μg	1.5
Vitamin C/mg	16
Potassium/mg	1,148
Calcium/mg	127
Magnesium/mg	147
Iron/mg	7.6
Iodine/μg	12
Zinc/mg	7.3

Recipe development: EAT SMARTER

Ingredients

Preparation

Kitchen utensils

2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Can opener, 1 Lid

Ingredients

for 4 servings

1 ½ pounds

Venison (from the shoulder or leg)

Onions (about 200 grams)

Carrots (about 175 grams)

2 small stalks

Celery (about 100 grams)

3 tablespoons

1 tablespoon

¾ cup

Red wine (or game stock)

3 tablespoons

red Port wine (or cranberry juice)

8 ounces

peeled Tomatoes (canned)

1 ¼ cups

Chicken broth

12 ounces

Pappardelle noodles

2 ounces

dark Chocolate (minimum 70% cocoa content)

2 sprigs

Rosemary

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Preparation steps

Step 1/9

Pasta with Venison and Wine preparation step 1

Rinse venison, pat dry and cut into 1 cm (approximately 3/8 inch) cubes.

Step 2/9

Pasta with Venison and Wine preparation step 2

Peel onions and carrots. Rinse celery and remove strings if desired. Cut all vegetables into small cubes. Peel and finely chop garlic.

Step 3/9

Pasta with Venison and Wine preparation step 3

In a heavy pot, heat oil. Add venison and sauté until browned on all sides. Transfer to a plate and season with salt and pepper.

Step 4/9

Pasta with Venison and Wine preparation step 4

Add vegetables to the pan and cook, stirring, until golden-brown.

Step 5/9

Pasta with Venison and Wine preparation step 5

Add tomato puree and cook briefly. Stir in red and port wines. Bring to a boil and cook until liquid has reduced, 10-15 minutes.

Step 6/9

Pasta with Venison and Wine preparation step 6

Add tomatoes with their juice and the broth to the pot. Bring to a boil. Cover and simmer over low heat for 1 hour.

Step 7/9

Pasta with Venison and Wine preparation step 7

After cooking the sauce for about 50 minutes, bring plenty of salted water to a boil and cook pasta according to package directions until al dente. Coarsely chop chocolate.

Step 8/9

Pasta with Venison and Wine preparation step 8

Rinse rosemary, strip leaves from stems and chop leaves coarsely. Add rosemary and chocolate to the pot along with the meat. Cook an additional 5-10 minutes. Season with salt and pepper.

Step 9/9