Venison Ragu with Fettucine

VeraBlue

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For the marinade

1# venison meat, cut to 1inch cubes.
2 cinnamon sticks
2 sprigs fresh rosemary
2 sprigs fresh sage
1/2 T whole cloves
2C red wine

Add all the ingredients except venison in a small sauce pan. Bring to a simmer, remove from heat. Place venison in shallow bowl, pour marinade over it. Marinate 16-24 hours.
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(before I made this marinade, I soaked the meat overnight in a seasoned buttermilk bath-buttermilk, granulated garlic, mrs. dash, dark rum)

For the Ragu:
1/4 C each diced onion, carrot and celery
2 minced garlic cloves
2C chopped roma tomatoes (plum tomatoes)
2 1/2 C beef stock
1C red wine
1/2 c marsala
Bouquet garni of sage, cinnamon sticks, rosemary, bay leaves, in cheesecloth.
1# fettucine (I wanted pappardelle, but ran out of time)

Remove meat from marinade. Discard marinade. Sear the meat in 2T butter in dutch oven for 2 minutes. Remove meat. To the same pot add the carrots, celery and onion. Saute for 5 minutes. Add the tomato, garlic and bouquet garni. Cook for 2 more minutes. Add red wine and venison. Cook for 2 minutes. Add marsala, cook for 2 minutes. Add stock, bring to a boil. Reduce heat and simmer for an hour and a half. Remove venison to a plate. Place vegetables in food processor and puree. Return to pot to simmer for another 10 minutes. Return venison to pot. Toss with cooked pasta. Season with S&P and grated romano cheese.
Cabernet Franc is a wonderful wine to pair with this.

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