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17Ingredients
60Minutes
780Calories
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Ingredients
US|METRIC
4 SERVINGS
- 400 grams pappardelle pasta
- 500 grams venison (cut into small chunks, shoulder is good)
- 1 onion (peeled and finely chopped)
- 2 carrots (cleaned and finely chopped)
- 2 celery stalk (cleaned and finely chopped)
- 1 garlic clove (peeled)
- 200 mL dry white wine
- 200 mL red wine
- 200 mL water (or game stock)
- 2 cloves
- 1 cinnamon stick
- 2 bay leaves
- 8 juniper berries
- black pepper (to taste)
- salt (for pasta and to taste)
- 300 grams tomato passata (or fresh ripe tomatoes, San Marzano peeled and seeds removed)
- 4 Tbsp. extra virgin olive oil
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium540mg23% |
| Potassium850mg24% |
| Protein43g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate93g31% |
| Dietary Fiber7g28% |
| Sugars11g |
| Vitamin A110% |
| Vitamin C25% |
| Calcium10% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Aileen Davies 5 years ago
This was lovely and very easy to make. I actually put it in the oven at 125!for a few hours and made homemade pasta, so all very rustic. Memories of our last Italian ski trip!