Let’s be honest, a good plate of pasta is never refused. Like these spaghetti with white venison ragù, with a delicate flavor enriched with aromatic herbs such as rosemary and sage. The preparation of the white venison ragù is very similar to the classic ragù; in fact, I prepare a sauté with onion, carrot, and celery, but in greater quantity, then instead of red wine, I use white wine and instead of tomato, I add broth.
Everyone in the family likes it, which is why when I make it, I make plenty, so I freeze it in glass jars to defrost quickly when needed.
If you like venison, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 35 Minutes
- Portions: approx. 3.3 lbs
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs venison
- 1 cup onion
- 1 cup carrots
- 2 stalks celery
- 1/3 cup vegetable oil
- 2/3 cup white wine
- 2 sprigs rosemary
- 2 leaves sage
- 2.1 cups broth (vegetable or meat as preferred)
- to taste salt
- to taste pepper
- to taste spaghetti
Steps
To prepare the white venison ragù, remove any membranes, fat, and cartilage from the meat and cut it into tiny cubes, or pass it through a meat grinder with a coarse grinding disc. Set aside.
Peel the onion, finely chop it, and set aside. Wash and clean the carrots and celery and cut them into small cubes.In a large pot, heat the oil and sauté the onion, carrots, and celery for 5-6 minutes on high heat, stirring often to prevent burning. Then add the minced venison and cook on high heat, stirring often, until well browned (this will take about 10-15 minutes). Deglaze with the white wine and cook for 5 minutes on medium-high heat, then add rosemary, sage, and broth. Salt and stir.
Let the ragù cook for about 1 hour on low heat, covered, stirring occasionally.
Cook the spaghetti in plenty of salted water, drain them, reserving some cooking water, and toss them with the white venison ragù. Add some cooking water to combine the pasta with the ragù and serve.
Any leftover ragù can be easily frozen.
