Pasta with Venison and Wine
and Diced Vegetables
|Saturated Fat Acids||5.1 g|
|Sugar added||0 g|
|Saturated fatty acids/g||5.1|
|Bread exchange unit||6|
Recipe development: EAT SMARTER
- 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
- 12 ounces
- 2 ounces
dark Chocolate (minimum 70% cocoa content)
- 2 sprigs
Rinse venison, pat dry and cut into 1 cm (approximately 3/8 inch) cubes.
Peel onions and carrots. Rinse celery and remove strings if desired. Cut all vegetables into small cubes. Peel and finely chop garlic.
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.
Add vegetables to the pan and cook, stirring, until golden-brown.
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.
Add tomatoes with their juice and the broth to the pot. Bring to a boil. Cover and simmer over low heat for 1 hour.
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.
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.
Drain the pasta in a sieve and top with sauce.