Venison Ragu Cavatelli Pasta

Preparation	2h 30'
Difficulty	Medium
Game	Deer
Calories	700 - 800
Activity	Running M 73', F 100'
People	4
Wine pairing	Vino Nobile di Montepulciano DOCG

Ingredients

Kg 1.5 deboned Venison Meat (neck, shoulder, or leg)
N 1 large Spanish onion
N 1 carrot
N 2 stalks celery
N 6 Roma tomatoes
G 150 wild mushrooms
N 4 cloves garlic
200 mL (1 cup) red wine
L 1.5 dark venison stock (or beef stock)
100 mL extra virgin olive oil
G 650 Cavatelli dumplings (gnocchi can be substituted)
G 200 (1 cup) butternut squash – diced
G 200 (1 cup) turnip – diced
G 200 (1 cup) parsnip – diced
N 1 bunch kale
G 200 (1 cup) grated parmesan cheese
G 50 (3 tbsp) unsalted butter
N 1 bouquet garnish (thyme, parsley, and bay leaves tied with twine)
Pinch of chilli flakes to taste
Salt and pepper to taste

This recipe is made with a rich stew of deer. The tougher cuts like the neck, shank, shoulder or and any of the tougher muscle groups from the back leg can be used. The neck meat is probably my favourite to use because I find it has the most flavour and it’s widely under used. I love this dish served with Cavatelli pasta, but any pasta can be substituted that you enjoy. The secret is to toss the pasta with the ragu after it is boiled and cook for an addition minute or two, so the pasta absorbs the sauce.

Kcal 800*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Preheat a large cast iron skillet or pot on high heart.
Cut the vegetables into medium dice, slice the mushrooms into large pieces, crush and mince garlic. Tie the herbs with string.
Season venison meat generously with salt and pepper.
Add oil to the hot skillet and add the venison meat to the pan; do not stir or flip until the meat is caramelized, 3-4’ per side.
Transfer to a roasting pan, then add the vegetables to the skillet, sauté to caramelize.
Add the minced garlic and stir, deglaze with red wine.
Transfer the wine and vegetables to the roasting pan, add the stock and herbs, mushrooms and cover with foil.
Bake 162° C (325° F) for 2h 30′ hours or until meat is tender and pick with fork into large pieces, leaving in the liquid to cool.
Fill one pot with salted water and bring to the boil (pasta water should be seasoned to taste mildly like the ocean).
Small dice root vegetables, tear kale off stem and roughly chop.
Heat a second pot and sauté the vegetables until tender in butter and extra virgin olive oil.
Add the braising liquid, pulled venison meat, reduce.
Cook fresh Cavatelli in boiling water for 5’.
Transfer dumplings to ragu, stirring with your wooden spoon, add cheese and cook for an additional 2’.
Spoon into your serving bowls and top with more grated parmesan.

Venison Ragu Cavatelli Pasta

Ingredients

Preparation

Other dishes from Deer