Photo by Tim Hussey

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6-8 servings

  • 2 pounds ground venison
  • 1 cup minced carrot
  • 1 cup minced onion
  • 1 cup minced celery
  • 4 cloves garlic, minced
  • ½ cup tomato paste
  • 4 cups white wine
  • 3 cups chicken broth
  • 2 bay leaves
  • 2 cups milk
  • 1 pound fresh fettuccine
  1. Brown the ground venison, and break up all big chunks. Add carrot, onion, celery and garlic and cook for 3 minutes.
  2. Add tomato paste and coat all meat evenly. Cook for 2 minutes over low heat. Add chicken broth and bay leaf and bring to a simmer, then turn down to low. After 20 minutes add ¼ cup milk. Every 20 minutes repeat, adding ¼ cup milk until done. Continue to stir occasionally.
  3. Bring a pot of salted water to a boil.
  4. Add fettuccine to water and cook for 2 minutes, or until al dente.
  5. Strain pasta and mix with sauce.
  • from Chef Jason Houser of Muse, Charleston, SC

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