Tagliatelle with Venison Ragout

Here is a great healthy recipe made with very low fat ground venison.  I know that many people find venison to be dry and gamy, but I assure you that this recipe is moist, juicy, and not gamy tasting at all.  Give it a try with a nice bottle of red. 

1/3 cup olive oil
2 pounds ground venison
2 medium carrots
2 medium onions
2 stalks celery
1.5 tablespoon tomato paste
2 cups dry red wine
2 14 oz cans canned cherry tomatoes - do not drain.  Use plum tomatoes and chop if you can’t get these.
3 ½ cups low-sodium chicken broth or water
4 sprigs fresh thyme
1/2 teaspoon ground fennel
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2 sprigs fresh rosemary
2 sprigs fresh oregano
2 bay leaves
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 pound tagliatelle
Fresh grated pecorino cheese to taste

Heat 1/4 cup olive oil over medium high heat in a 5 to 7 quart saucepan or pot.   Add the venison and cook and continually break up any clumps until it is all browned – about 5 to 10 minutes. Chop the carrots, onions and celery together in a food processor and then stir in to the meat. Cook until the vegetables start to soften, about 3 to 5 minutes. Stir in the tomato paste and cook for another 2 minutes.

Add the red wine and stir in for a minute making sure to deglaze the bottom of the pan cleanly and then add the canned tomatoes, broth and all the herbs, spices, salt, and pepper.  Reduce the heat to medium-low and simmer. Stir regularly (every 5 to 10 minutes) and continue to simmer uncovered for about 2 1/2 hours, or until most of the liquid evaporates and the ragout has a nice dark brown color. You can continue cooking or keep warm on the stove, but you will want to cover it if you do.

 Cook the Tagliatelle in lightly salted water and serve in pasta bowls with Ragout served over top. Add  fresh grated pecorino as desired.

We had this recently with a nice cool climate Syrah from Sonoma county and it paired perfectly. 

Cheers!