Venison Ragout with Wide Noodles

Ingredients

• 500 g venison
• 2 onions
• 1 Carrot
• 3 tbsp olive oil
• 200 ml game stock (glass)
• 150 ml red wine
• 3 tomatoes
• 1 tbsp Tomato Paste
• nutmeg
• 0.25 tsp cloves powder
• 1 tsp dried thyme
• Salt
• pepper (ground)
• 8 roasted chestnuts
• 350 g Pappardelle
• 1 tbsp orange zest
• arugula leaf
• 50 g parmesan (block)

Instructions

1. 1.

   Cut the venison into bite‑size cubes.

2. 2.

   Peel and finely dice the onions and carrot. Boil tomatoes, peel, quarter, seed, and chop them small.

3. 3.

   Brown the meat in a pot with hot olive oil all around, add carrots and onion and sauté briefly, then pour in stock and red wine, stir in tomato paste and tomatoes, add spices. Cover and simmer for about 1½ hours, taste. Peel chestnuts and dice them small. Add to the ragout 10 minutes before the end of cooking.

4. 4.

   Cook noodles in plenty of salted water according to package until al dente, drain and let rest. Toss noodles with orange zest and arugula, plate, pour venison sauce over, grate parmesan on top with a microplane.