• 

• 

There is nothing I enjoy more than making food and having my friends be able to enjoy it. I’m so very lucky they’re healthy and will be able to get to my dinner table when this is all over.

To justify this recipe, you don’t need to just use venison, you can essentially use, beef, pork, lamb, what ever you feel comfortable eating. Now there are multiple ways in getting this done, but I’ll go over what I did in the instructions, but have some alternative methods in the notes at the bottom. This recipe will make a lot of sauce, and serving suggestions are up to you and how hungry you are.

Now let’s get started.

Ingredients you’ll need:

• 1 LB Pappardelle Pasta
• 1 LB Venison Shank
• 1 Medium Onion
• 3 Stalks Celery
• 2 Medium Carrots
• 2-3 Cloves Garlic
• 1 Cup Dry Red Wine
• 1 (28 oz) can Whole Peeled Tomatoes
• Salt
• Pepper
• Oil

How to:

1. On a plate lined with paper towel, pat dry your venison shank to take off extra moisture. Then season nicely with salt and pepper.
2. In a saute pan on medium high heat, add your oil and start searing your meat all over till everything is nice and browned. Place the meat into your slow cooker set to low.
3. in the pan that you browned your meat in, add your onions and saute till some parts get caramelized then add the garlic, celery, and carrots and cook down some more or until fragrant, about 7-10 minutes. Remove vegetables from pan and place them in with the meat.
4. Return pan to heat and deglaze with the wine making sure to scrape up all those tasty bits. Add the cooked wine and canned tomatoes to the slow cooker and your going to have that going on low for about 7-8 hours until the meat is tender and falls off the bone.
5. Once done, remove the meat from the slow cooker and shred and set a side. With an immersion blender or blender, blend the sauce until smooth.
6. Start boiling water for your pasta and cook the pasta to instructions on package (if using fresh see bottom for reference), drain pasta saving some water in case sauce is too thick.
7. Add sauce and some shredded meat to a pan and heat up, toss your cooked pasta to coat then plate and enjoy. you can garnish your pasta with fresh grated Parmesan.

Note’s:

0. You don’t have to do this in a slow cooker, you can do this simply on stove top in a dutch oven or heavy bottomed pot. You can even make this in a instant pot, but I don’t have one so it’s at your own risk.
1. To be boujee, make your own pasta.
2. The sauce can be made in advance, and this makes a lot. if you want, using this sauce with out the meat added back into makes a great plain pasta sauce, and you can find different ways to utilize it.
3. Once everything is blended you forget that your eating mostly vegetables, so try not to feel guilty, you’re doing good.

When making you’re own pappardelle use a basic egg pasta dough such as:

• 3 cups All purpose Flour
• 2 tsp Salt
• 1 Tbsp Extra Virgin Olive Oil
• 5 Large Eggs

1. On a clean counter top place your flour and salt in a pile then create a well in the center.
2. Fill the well with the eggs and olive oil.
3. With a fork start whisking your eggs slowly incorporating the flour into the eggs until it forms a shaggy dough and most of the flour is incorporated.
4. Start kneading the dough with your hands until you get a nice, smooth, consistent dough.
5. Let rest in the fridge covered for at least an hour before using, can be stored for a day or two.
6. When it’s time to roll out the dough divide it into fourths so it’s easier to handle.
7. You can roll it out by hand or use a pasta roller, but make sure your sheets are thin enough to see your hand through. On a pasta roller I got it to a number 7.
8. Flour the sheets of pasta then roll them into a log. With a sharp knife cut the log into ½ –  ¾ inch in width. Gently rough the pasta up to separate it into individual noodles.
9. Your pasta is ready to cook in a pot of salted water for about 4-5 minutes