🍝 Venison Pasta with Chocolate Tomato Sauce

Name: Venison Pasta with Chocolate Tomato Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Venison (from the shoulder or leg); 200 g Onions (3 Onions); 175 g Carrots (2 Carrots); 100 g Celery (2 small stalks); 2 Garlic cloves; 3 tbsp Oil; Salt; Pepper; 1 tbsp Tomato paste; 175 ml Red wine (or game stock); 50 ml red Port wine (or cranberry juice); 240 g peeled Tomatoes (can, drained weight); 275 ml Poultry broth; 350 g Pappardelle; 50 g dark Chocolate ((min. 70 % cocoa content); 2 sprigs Rosemary

705 kcal · 30 min · 4 servings

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Ingredients

600 g Venison (from the shoulder or leg)
200 g Onions (3 Onions)
175 g Carrots (2 Carrots)
100 g Celery (2 small stalks)
2 Garlic cloves
3 tbsp Oil
Salt
Pepper
1 tbsp Tomato paste
175 ml Red wine (or game stock)
50 ml red Port wine (or cranberry juice)
240 g peeled Tomatoes (can, drained weight)
275 ml Poultry broth
350 g Pappardelle
50 g dark Chocolate ((min. 70 % cocoa content)
2 sprigs Rosemary

Instructions

1. Rinse the venison under running water.
2. Pat the meat dry with kitchen paper.
3. Cut the meat into approx. 1 cm cubes.
4. Peel the onions and carrots.
5. Clean the celery and wash it.
6. Remove any stringy fibers from the celery if necessary.
7. Dice the onions, carrots, and celery into fine cubes.
8. Peel the garlic cloves.
9. Finely chop the garlic.
10. Heat the oil in a heavy pot.
11. Sear the meat cubes on all sides.
12. Remove the meat from the pot and set it aside.
13. Season the meat with salt and pepper.
14. Fry the chopped vegetables in the same pot until golden brown.
15. Stir the tomato paste into the vegetables.
16. Toast the tomato paste briefly.
17. Deglaze with the red wine.
18. Add the port wine.
19. Let the liquid reduce completely over 10 to 15 minutes.
20. Add the meat, tomatoes with their juice, and broth to the pot.
21. Bring the mixture to a boil.
22. Reduce the heat to low.
23. Simmer the dish covered for 1 hour.
24. Bring plenty of salted water to a boil in a large pot.
25. Cook the pasta al dente according to package instructions.
26. Chop the chocolate coarsely.
27. Wash the rosemary.
28. Shake the rosemary dry.
29. Strip the needles from the rosemary stems.
30. Chop the rosemary needles.
31. Add the chopped chocolate and rosemary to the pot with the meat.
32. Let everything simmer for another 5 to 10 minutes.
33. Season the sauce finally with salt and pepper.
34. Drain the pasta in a colander.
35. Serve the pasta with the venison chocolate sauce.

Nutrition per serving

kcal: 705
Protein: 57 g · Fett/Fat: 18 g · Carbs: 73 g