Venison + Mushroom Pappardelle

Venison + Mushroom Pappardelle is a main course that serves 8. One portion of this dish contains roughly 43g of protein, 20g of fat, and a total of 524 calories. For $3.72 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 50 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. A mixture of parmesan cheese, tomato paste, black pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Simply Scratch. With a spoonacular score of 86%, this dish is awesome. If you like this recipe, you might also like recipes such as Cheesy Mushroom Pappardelle, Pepper and Mushroom Pappardelle, and Pappardelle with Chicken and Mushroom Ragù.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 Bay Leaf

2 cups Beef Broth

1/2 teaspoon Black Pepper

2 Carrots, diced small

2 Celery Stalks, diced small

2 cups finely chopped Cremini Mushrooms

1/2 cup Dry Red Wine (like merlot)

1/2 cup chopped fresh Parsley, plus more for serving

4 sprigs fresh Thyme

3 to 4 cloves Fresh Garlic, minced

2 pounds Ground Venison (or beef)

1 teaspoon Kosher Salt

Crumbled Parmesan Reggiano Cheese, for serving

12 ounces Pappardelle Pasta (1 cup reserved pasta cooking water)

3 tablespoon Tomato Paste

2 tablespoons Unsalted Butter

1 cup diced Yellow Onion

Equipment:

frying pan

spatula

pot

Cooking instruction summary:

Melt 2 tablespoons of butter in a deep, 12-inch skillet over medium-low heat. Stir and saut onion, carrot and celery until tender, about 10-12 minutes.Add in garlic, and cook for 1 to 2 minutes. Add in the mushroom and stir. Next add the venison to the pan and use a wooden spatula to break it into small crumbles. Cook until no longer pink, about 8 minutes.Add in the tomato paste, stir and cook for 1 to 2 minutes. Pour in wine and reduce by half. Add in the broth, thyme sprigs and bay leaf, season with salt and pepper, stir and simmer for 20-25 minutes. In the meantime, bring a pot of salted water to a boil and cook pasta according to package directions. Reserve at least one cup of pasta cooking water.Toss past, 1/2 cup parsley and desired amount of pasta liquids in with the venison.Serve with more chopped parsley and lots of crumbled Parmesan Reggiano cheese.

 

Step by step:


1. Melt 2 tablespoons of butter in a deep, 12-inch skillet over medium-low heat. Stir and saut onion, carrot and celery until tender, about 10-12 minutes.

2. Add in garlic, and cook for 1 to 2 minutes.

3. Add in the mushroom and stir. Next add the venison to the pan and use a wooden spatula to break it into small crumbles. Cook until no longer pink, about 8 minutes.

4. Add in the tomato paste, stir and cook for 1 to 2 minutes.

5. Pour in wine and reduce by half.

6. Add in the broth, thyme sprigs and bay leaf, season with salt and pepper, stir and simmer for 20-25 minutes. In the meantime, bring a pot of salted water to a boil and cook pasta according to package directions. Reserve at least one cup of pasta cooking water.Toss past, 1/2 cup parsley and desired amount of pasta liquids in with the venison.

7. Serve with more chopped parsley and lots of crumbled Parmesan Reggiano cheese.


Nutrition Information:

Quickview
521k Calories
42g Protein
19g Total Fat
38g Carbs
29% Health Score
Limit These
Calories
521k
26%

Fat
19g
30%

  Saturated Fat
10g
67%

Carbohydrates
38g
13%

  Sugar
3g
4%

Cholesterol
118mg
40%

Sodium
1143mg
50%

Alcohol
1g
9%

Get Enough Of These
Protein
42g
86%

Selenium
50µg
72%

Vitamin K
66µg
63%

Vitamin A
2847IU
57%

Phosphorus
566mg
57%

Vitamin B1
0.72mg
48%

Vitamin B3
8mg
44%

Zinc
6mg
44%

Vitamin B12
2µg
42%

Calcium
405mg
41%

Vitamin B6
0.71mg
36%

Vitamin B2
0.58mg
34%

Manganese
0.56mg
28%

Iron
4mg
27%

Potassium
773mg
22%

Copper
0.43mg
22%

Magnesium
71mg
18%

Vitamin B5
1mg
15%

Vitamin C
9mg
12%

Fiber
2g
11%

Folate
33µg
8%

Vitamin E
1mg
7%

Vitamin D
0.22µg
1%

covered percent of daily need
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