Venison Strips

Ingredients

• 350 g venison (sliced strips)
• 4 dried tomatoes
• 150 g cherry tomatoes
• 2 stalks celery
• 6 sprigs oregano
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• Salt
• freshly ground pepper
• 250 ml game stock
• 3 stems Sage
• 500 g whole wheat tagliatelle
• 3 tsp cornstarch

Instructions

1. 1.

   Wash and pat dry the venison strips. Slice dried tomatoes into strips. Wash cherry tomatoes and quarter them. Wash, trim, and finely chop celery. Rinse oregano, shake off excess moisture, and pluck leaves from stems.

2. 2.

   Peel onion and garlic. Dice both small. Heat olive oil in a pot. Add venison and cook over medium heat for 10 minutes.

3. 3.

   Add onion and garlic, cooking for another 2–3 minutes. Season with salt and pepper. Stir in dried tomatoes, cherry tomatoes, celery, and oregano; let them simmer briefly. Pour in game stock and continue cooking for 15 more minutes.

4. 4.

   Meanwhile, wash sage, shake dry, and pluck leaves from stems. Cook tagliatelle according to package instructions until al dente, then drain.

5. 5.

   Whisk cornstarch with 1–2 tbsp cold water and stir into the sauce. Bring to a boil once. Season venison with salt and pepper. Plate the venison over the tagliatelle and garnish with sage leaves.