Venison Rigatoni

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Pasta, their is something very comforting about sitting down to a big bowl of hearty pasta after a long day at work. Been dreaming of a having rigatoni pasta and was leaving work the other day and venison mince caught my eye and well that, was that!

I’ve used venison with a tomato base and raisins for a bit of sweetness finished with some crunchy green beans and baby spinach. My partner and I were both pretty happy with the outcome but why don’t you be the judge and make it for yourself ?

Venison Rigatoni

Ingredients:
500gm Venison mince
1/2 white onion, diced
1 tbsp. fresh garlic crushed
2 tbsp. oil
1c tin diced tomatoes
2 tbsp. tomato paste
1 continental beef stock jelly pot
1 cup. raisins
1/4 cup. red wine
1 tbsp. brown sugar
2 tbsp. Worchester sauce
500gm rigatoni pasta
salt and pepper
200gm green beans
1 1/2 cup baby spinach

Method:

  1.  Heat frypan over medium to high heat add oil, onions and garlic until brown.
  2. Add chunks of venison mince and brown pieces season well.
  3. Add raisins,  tomato paste, stock, sugar, Worchester sauce and red wine. Stir well to combine and add tin tomatoes, simmer for 30minutes over a low heat.
  4. Cook your rigatoni pasta in boiling well salted water for 11 minutes and drain keeping 1/2 cup of the cooking liquid.
  5. Blanch green beans in boiling water for 2 minutes and run under cold water to keep them nice and green.
  6. Add venison base to drained pasta with blanched green beans and baby spinach followed by the 1/2 cup of pasta water.
  7. Stir well to combine check and adjust your seasoning.

Serves:4-6