This recipe has been tested by EAT4FUN employees and all ingredients should be of organic quality or regional and seasonalbe.
- Difficulty level: easy
- Calories per serving: 500 kcal (for diabetics 5 BE)
- Preparation time: 35 minutes
- Cost per serving: approx. € 6.00
Recipe of the month – Venison strips with noodles
- 60 g raw pasta (fusilli or ribbon noodles)
- 120 g venison loin
- 1 tsp flour
- Salt, flour
- 1 small shallot
- 10 g bacon
- 1 tsp game spices (rosemary, thyme, lovage, parsley, coriander, allspice, cloves)
- 20 ml red wine (1 shot glass)
- 20 ml pear juice (1 shot glass)
- Water or broth or game stock
- 1 tbsp heavy cream
- ½ canned pear
- 1 tsp cranberry jam
Total amount:200 g venison ragout 150 g cooked pasta
Preparation:
Cut the venison loin evenly into approx. ½ cm thick slices, season with salt and pepper, and dust with flour. Cut the bacon and the shallot into very small cubes. Heat the bacon cubes in a non-stick pan, sear the venison in them on all sides, then remove from the pan and set aside.
Add the shallot cubes and sauté briefly until they take on color. Deglaze with wine and pear juice and let it reduce for 1–2 minutes. Add the venison and the spices and bring to a brief boil until the sauce thickens slightly. Reduce the heat.
In the meantime, cook the noodles in salted water. Season the ragout with salt, pepper, heavy cream, and a little broth, and serve with noodles and the cranberry pear.
Tip: The bacon serves as a flavor enhancer but also as a substitute for oil. If you want to avoid it, you can also use 1 tbsp of lard or sunflower oil for searing.
Best regards,
Alexander Osl, Wolfgang Grünbart
and the team from eat4fun.at
Photos: Wolfgang Grünbart
Read also: Recipe of the Month – Spicy Noodles from the Wok
