Venison Mushroom Pappardelle
A trio of vegetables and venison is simmered in wine and broth for a deliciously hearty pasta dish.
Ingredients
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion
- 2 carrots diced small
- 2 celery stalks diced small
- 4 cloves garlic minced
- 2 cups finely chopped cremini mushrooms
- 2 pounds ground venison or beef
- 3 tablespoon tomato paste
- 1/2 cup dry red wine like merlot
- 2 cups beef broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh parsley plus more for serving
- 12 ounces pappardelle pasta 1 cup reserved pasta cooking water
- 1/2 cup Parmesan cheese for serving
Instructions
- Melt 2 tablespoons of butter in a deep, 12-inch skillet over medium-low heat. Stir and sauté onion, carrot and celery until tender, about 10-12 minutes.
- Add in garlic, and cook for 1 to 2 minutes. Add in the mushroom and stir.
- Next add the venison to the pan and use a wooden spatula to break it into small crumbles. Cook until no longer pink, about 8 minutes.
- Add in the tomato paste, stir and cook for 1 to 2 minutes. Pour in wine and reduce by half. Add in the broth, thyme sprigs and bay leaf, season with salt and pepper, stir and simmer for 20-25 minutes.
- In the meantime, bring a pot of salted water to a boil and cook pasta according to package directions. Reserve at least one cup of pasta cooking water.Toss past, 1/2 cup parsley and desired amount of pasta liquids in with the venison.
- Serve with more chopped parsley and lots of crumbled Parmesan Reggiano cheese.
Nutrition
Serving: 1g | Calories: 435kcal | Carbohydrates: 37g | Protein: 35g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 771mg | Potassium: 771mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3148IU | Vitamin C: 10mg | Calcium: 132mg | Iron: 5mg