Prep Time: 10 minutes
Cooking Time: 30-45 minutes
- 4 tbs. olive oil, extra for drizzling
- 3 ounces of pancetta (or lean bacon), diced
- 1 onion, chopped
- 1 garlic clove, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 lb. ground venison
- 1/4 cup of chicken liver, chopped
- 1 cup of crushed tomatoes
- 1/2 cup dry white wine, like Pinot Grigio or Chardonnay
- 1 cup beef stock
- 1/2 tbs. dried oregano
- 1 bay leaf
- 1 lb. dried tagliatelle (pasta)
- salt and pepper, to taste- grated Parmesan cheese, for serving
Pancetta is basically Italian bacon. Find it at your local Italian deli. You can also find it at some regular grocery stores.
1. Over medium-heat, heat 4 tbs. of olive oil in a large heavy-bottom saucepan. Add chopped pancetta and cook for 3-5 minutes, or until just turning brown. Stir occasionally.
2. Next, add chopped onion, carrot, celery and minced garlic. Cook for another 5 minutes, stirring occasionally.
3. Then turn the heat up to high. Add ground venison and cook for 5 minutes, or until browned. Break up meat with a wooden spoon.
4. After venison is browned, stir in chopped chicken liver. Cook for 2-3 minutes, stirring occasionally.
5. Then, pour in 1 cup of beef stock and 1/2 cup of dry white wine...Add 1 cup of pureed tomatoes...
1/2 tbs. of dried oregano...
And 1 bay leaf. Add salt and pepper, to taste. Bring to a boil, then reduce to a simmer. Cover and simmer for 30-45 minutes, or until sauce reaches desired thickness.
6. Meanwhile, bring a pot of lightly salted water to a boil. Add the tagliatelle pasta. Bring back to a boil. Cook according to package directions until tender but firm, al dente.
Dried tagliatelle pasta look like little "nests."
In packages that look like this.
Drain cooked pasta and transfer to a warm serving bowl. Drizzle with olive oil and toss well.7. Ladle sauce over pasta.
Toss again. Serve immediately with grated Parmesan.
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