Pasta with Venison and Wine
Pasta with Venison and Wine - Gently braised venison in a rich, sophisticated sauce
Healthy, because
Even smarter
Nutritional values
Venison provides high-quality lean meat and essential amino acids. One serving of this dish also covers your daily requirement of zinc, niasin and iron.
Venison is available fresh from September to March. Outside the game season, you can buy frozen meat. Let it defrost slowly and gently in the refrigerator.
(Percentage of daily recommendation)
| Calorie | 705 kcal | (34 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,148 mg | (29 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 344 mg | |||
| Cholesterol | 177 mg |
Ingredients
- Ingredients
- 1 ½ pounds Venison (from the shoulder or leg)
- 3 onions
- 2 carrots
- 2 small stalks Celery
- 2 garlic
- 3 tablespoons vegetable oil
- salt
- peppers
- 1 tablespoon Tomato paste
- ¾ cup Red wine (or 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
Kitchen utensils
Preparation steps
Rinse venison, pat dry, and cut into 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.
