Pasta with Venison and Wineand Diced Vegetables

Name: Pasta with Venison and Wine
Total time: 2 h
Yield: 4
Cuisine: Italian
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 cups 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

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

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Calories:	705 kcal
Difficulty:	easy
Preparation:	75 min
Ready in:	120 min

Low-sugar

Low-fat

Vitamin-rich

Mineral-rich

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	705 kcal	(35%)
Protein	57 g	(114%)
Fat	18 g	(23%)
Carbohydrates	73 g	(28%)
Added Sugar	0 g	(0%)
Roughage	11 g	(37%)
Vitamin A	0.9 µg	(0%)
Vitamin D	0 µg	(0%)
Vitamin E	3.4 mg	(28%)
Vitamin B1	0.4 mg	(36%)
Vitamin B2	0.5 mg	(36%)
Niacin	13 mg	(81%)
Vitamin B6	0.5 mg	(36%)
Folate	43 µg	(22%)
Pantothenic Acid	1.5 mg	(25%)
Biotin	8.1 µg	(16%)
Vitamin B12	1.5 µg	(60%)
Vitamin C	16 mg	(20%)
Potassium	1148 mg	(57%)
Calcium	127 mg	(16%)
Magnesium	147 mg	(39%)
Iron	7.6 mg	(54%)
Iodine	12 µg	(8%)
Zinc	7.3 mg	(73%)
Saturates	5 g
Uric Acid	344 g
Cholesterol	177 mg

Recipe development: EAT SMARTER

Ingredients

For servings

1 ½ pounds	Venison (from the shoulder or leg)
3	Onion (about 200 grams)
2	Carrots (about 175 grams)
2 small stalks	Celery (about 100 grams)
2	Garlic clove
3 tablespoons	Vegetable oil
	Salt
	Pepper
1 tablespoon	Tomato paste
¾ cups	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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20 min.

947 kcal

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

Directions

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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.

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