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Ingredients Jump to Instructions ↓

  1. Marinade:

  2. 1/2 tsp. dried thyme

  3. 1/4 tsp. ground sage

  4. 2 bay leaves

  5. 1 tsp. dried juniper berries

  6. 3 whole cloves

  7. 1 stalk celery, quartered

  8. 1 medium carrot, peeled and quartered

  9. 1 large onion, peeled and quartered

  10. 1 1/2 cups red wine

  11. Ragu:

  12. 453 g venison shoulder steak, cut into 1 inch cubes

  13. 2 tbsp. butter, divided

  14. 1/2 tsp. dried rosemary

  15. pinch ground sage

  16. 1 bay leaf

  17. 1 cinnamon stick

  18. 1/4 cup diced onion

  19. 1/4 cup diced carrot

  20. 1/4 cup diced celery

  21. 1 tsp. minced fresh garlic

  22. 1 cup peeled, chopped tomatoes

  23. 1/2 cup red wine

  24. 2 tbsp. dry Marsala

  25. 2 1/2 cups beef broth

  26. Hot, cooked egg noodles or other wide pasta

Instructions Jump to Ingredients ↑

  1. For Marinade:

  2. Stir together rosemary, sage, bay leaves, juniper berries, cloves, celery, carrot, onion and red wine in a large glass bowl.

  3. For Ragu:

  4. Add venison cubes to the marinade. Cover and refrigerate venison overnight.

  5. Remove the venison cubes from the marinade. Melt 1 tbsp. butter in a large saucepan over medium high heat. Add venison and brown on all sides, stirring occasionally. Transfer venison to a plate. Melt the remaining 1 tbsp. butter in the saucepan. Add onion, carrot and celery. Cook about 5 minutes, stirring occasionally, until vegetables are tender. Add garlic, tomatoes, rosemary, sage, bay leaf and cinnamon stick. Cook 2 minutes. Add venison and red wine and cook 2 minutes. Add Marsala and cook 1 minute. Add broth and bring to a boil. Reduce heat to low. Simmer about 45 to 55 minutes until venison is very tender. Transfer venison to a bowl. Transfer the pan vegetables to a food processor and puree. Return the puree to the pan and simmer 5 minutes on low heat. Add venison and simmer about 15 minutes until the sauce is thickened. Add the ragu to the pasta and toss to coat. Serve immediately.

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