EatSmarter exclusive recipe

Pasta with Venison and Wineand Diced Vegetables

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


Calories:705 kcal
Preparation:75 min
Ready in:120 min
1 serving contains (Percentage of daily recommendation)
Calories705 kcal(35%)
Protein57 g(114%)
Fat18 g(23%)
Carbohydrates73 g(28%)
Added Sugar0 g(0%)
Roughage11 g(37%)

Recipe development: EAT SMARTER


For servings

1 ½ poundsVenison (from the shoulder or leg)
3Onion (about 200 grams)
2Carrots (about 175 grams)
2 small stalksCelery (about 100 grams)
2Garlic clove
3 tablespoonsVegetable oil
1 tablespoonTomato paste
¾ cupsRed wine (or game stock)
3 tablespoonsred Port wine (or cranberry juice)
8 ouncespeeled Tomatoes (canned)
1 ¼ cupsChicken broth
12 ouncesPappardelle noodles
2 ouncesdark Chocolate (minimum 70% cocoa content)
2 sprigsRosemary

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


Display mode:
1 Rinse venison, pat dry and cut into 1 cm (approximately 3/8 inch) cubes.
2 Peel onions and carrots. Rinse celery and remove strings if desired. Cut all vegetables into small cubes. Peel and finely chop garlic.
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.
4 Add vegetables to the pan and cook, stirring, until golden-brown. 
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.
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.
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.
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.
9 Drain the pasta in a sieve and top with sauce.


This recipe hasn't received any comments yet.

Leave a Comment