Venison Ragout with Ribbon Noodles
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g oulash, (venison)
- 250 g ribbon noodles
- 1 onion (s)
- 1 clove garlic
- 1 lemon (s), untreated
- 0.5 liter ½ red wine (e.g. Nero d `Avola, Chianti, dry Primitivo)
- salt and pepper
- rosemary
- thyme
- sage
- oil
- Salt water, for the pasta
Print Recipe
Pin Recipe Instructions
- Peel the onion, cut in half and briefly toast in a large saucepan. Meanwhile, dab the meat with a kitchen towel and cut into pieces. Peel off the garlic clove and roughly chop it.
- Put some oil in the saucepan with the onion, add garlic and let fry briefly. Then add the meat and sear it. Meanwhile, grate the zest of half a lemon and add. Add a little more oil and then season with rosemary, sage and thyme to your own taste. Add salt and pepper, let everything steep briefly and then deglaze with the red wine.
- Cover and simmer for at least 1.5 hours. The longer you let it simmer, the better the ragout will be. Meanwhile, squeeze the lemon and add its juice after about 30 minutes of cooking. Shortly before the end, put on the pasta water, add a little salt and cook the pasta.
- Tip: Strong, dry Italians are ideal for red wines. Depending on the taste of the wine, it varies a little how much you need exactly.
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