Description: Elicoidali with Venison and Chestnut Sauce (Elicoidali con ragu di cervo e castagne)
Serves 6
Ingredients:
6 tablespoons La Piana® Extra Virgin Olive Oil 1 ½ lb lean venison, trimmed and cut into ½ cubes Salt and pepper as needed 8 juniper berries, crushed 2 medium onions, finely chopped 2 tablespoons cranberry jam 2 tablespoons flour 4 chestnuts, shelled and crumbled 1 cup red wine 4 tablespoons tomato sauce 8 cups vegetable broth 1 stick unsalted butter 1 box (1.1 lb) La Piana® Elicoidali Durum Wheat Pasta
Preparation:
In a sauté pan large enough to accommodate all the meat in a single layer, heat the olive oil over medium heat. Add the venison, sprinkle with the salt and juniper berries, and stir. Cook until the venison is evenly browned all over. When the juice from the venison has evaporated, add the onion and cranberry jam, stir and cook for a few more minutes. Stir in the flour and chestnuts. Raise the heat to medium-high, deglaze the pan with the red wine, and pour in the tomato sauce. Cook until the liquid in the pan has been absorbed, then pour in the broth, lower the heat and simmer for 1 ½ hours or until the venison is tender and the sauce is reduced, stirring occasionally and adding more of the broth if needed to keep the sauce from drying out. When the venison is done, add the butter, adjust the salt and pepper and keep warm. When you are ready to serve, cook the pasta in slightly salted boiling water (about 6 quarts) for approx. 12 minutes. Drain, toss with the sauce in the pan, and serve hot.
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