Best Cook’s Italian Venison Recipe
Italian Venison Recipe
Ingredients:
- 2 pounds venison roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 ounces) crushed tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 1 pound pasta of your choice
- Grated Parmesan cheese for serving
Instructions:
Preparation time: 15 minutes
Cooking time: 2 hours
Total time: 2 hours 15 minutes
Servings: 4
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a large ovenproof pot over medium heat.
- Season the venison roast with salt and pepper, then sear it on all sides in the pot until browned. Remove from the pot and set aside.
- In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables soften and the onion becomes translucent.
- Add the red wine and simmer for 5 minutes to allow the alcohol to evaporate.
- Return the venison roast to the pot and add the beef broth, crushed tomatoes, rosemary, and thyme sprigs.
- Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
- Cook the venison roast in the oven for about 2 hours or until it becomes tender and easily shreds with a fork.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- Remove the pot from the oven and transfer the venison roast to a cutting board. Shred the meat using two forks.
- Return the shredded venison to the pot and stir it into the sauce.
- Season with additional salt and pepper if needed.
- Serve the Italian venison over cooked pasta and sprinkle with grated Parmesan cheese.
Nutritional Value:
Calories: 450
Protein: 40g
Fat: 15g
Carbohydrates: 35g
Fiber: 5g
FAQ:
Can I use a different type of meat instead of venison?
Yes, you can substitute venison with beef or lamb if you prefer.
Can I use dried herbs instead of fresh?
Yes, you can use dried rosemary and thyme. However, reduce the quantity by half as dried herbs are more potent than fresh.
Can I freeze the leftovers?
Yes, you can freeze the leftover Italian venison in an airtight container for up to 3 months.