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:
covered percent of daily need
