Venison Wine Spaghetti
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This meal is a unique interpretation of the intersect between red wine, seared meat, and pasta. I have been testing pasta recipes for a little while and many traditional recipes are centered in ground meat of some sort. Well, I like to mix things up a bit so I came up with this combination.
Yes, the meat is purple. Yes, the meal is also delicious. One item I did not add which I would recommend is grated parmesan…. Lots of it. The cheesier the better, really. You can really get as strong as you want with the cheese. The red wine can handle it well. For the wine, I used a dark Cabernet Sauvignon, but you could also go with something with a more medium body like a Pinot Noir or Grenache. Also, for the pasta I choose to use bucatini pasta, but you can use spaghetti or whatever suits your fancy. This meal is intended to be delicious, captivating, and of course, wild.
Serving Size: 2-3 servings
Time to make: 30 minutes
Special Equipment: Cast Iron Pan
Also works with: Any cubed meat
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Venison Wine Spaghetti
Course: Wild Recipes4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
1 lb. 1 cubed venison steak
1 tbsp 1 Harvesting Nature Big Game Blend
2 tbsp. 2 oil
½ red onion, diced
3 3 garlic cloves, minced
750 ml 750 red wine
½ tsp black pepper
¼ tsp red pepper flakes
½ tsp Herbs de Provence
1 1 bay leaf
½ tsp granulated garlic
1 tsp 1 sugar
4 Tbsp 4 butter
1 lb 1 bucatini pasta, prepared
Preparation
- Preheat a large cast iron pan over medium-high heat. Place cubed venison in a bowl and add 1 tbsp. oil and the Big Game Blend Toss well. Add venison to pan and sear each side. Remove and set aside.
- Using the same pan, add 1 tbsp oil and stir in the onions and garlic. Season with black pepper, red pepper flakes, Herbs de Provence, bay leaf, and granulated garlic.
- Once incorporated, pour in the red wine and stir in the sugar. Allow the mixture to simmer for 15 minutes.
- Return the meat to the pan and add the butter. Shake the pan gently back and forth on the burner to cream the sauce as the butter melts. let simmer for 5 minutes.
- Serve the meat and sauce over the pasta. Top with parsley or basil and lots of grated cheese.
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