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

1. Preheat the oven to 350°F (175°C).
2. Heat the olive oil in a large ovenproof pot over medium heat.
3. 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.
4. In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables soften and the onion becomes translucent.
5. Add the red wine and simmer for 5 minutes to allow the alcohol to evaporate.
6. Return the venison roast to the pot and add the beef broth, crushed tomatoes, rosemary, and thyme sprigs.
7. Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
8. Cook the venison roast in the oven for about 2 hours or until it becomes tender and easily shreds with a fork.
9. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
10. Remove the pot from the oven and transfer the venison roast to a cutting board. Shred the meat using two forks.
11. Return the shredded venison to the pot and stir it into the sauce.
12. Season with additional salt and pepper if needed.
13. 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.