Thursday, 5 March 2009

Venison Pasta

I recently made a pot of red deer osso bucco. It was brilliant, even if I do say so myself. I added some orange juice to the tomatoey liquid, and used orange zest in my gremolata and it was pretty darn perfect.

And there were 3 little cross sections of shin left when we'd both eaten as much as we could and more than is good for us.

So a couple of days later they reappeared as pasta. I fried some lardons of bacon, added the venison, stripped from the bones and chopped, then added a can of crushed tomatoes, the leftover jellied juices from the osso bucco, along with the marrow pushed out of the bones and brought it to a simmer. Finished with a lot of parsley (leftover from making the gremolata) and stirred through cavatappi, it tasted rich and delicious, but only took about 15 minutes to make. And I do love using the leftovers!

10 comments:

Peter M said...

That bowl of pasta looks freakin' delicious, any rules about having this for breakfast?

Rachel said...

Lovely photo of a delicious-sounding dish. Well done.

Hey, did you get your Cook the Books winner badge yet? Let me know if you didn't and I'll get another one out to you.

Natashya said...

Looks delish! I love pasta - and I agree with Peter, looks like it would be great for breakie too!

HH said...

Looks gorgeous Puzz!!! Not much beats slow cooked meat in a pasta sauce!

Heather said...

ohhh. yum! i love pasta so much, and i really enjoy venison! i've never combined them before... but now i'm inspired!

Dee said...

Mmm... the orange was an inspired addition.

Foodycat said...

Peter - I don't see why you couldn't have it for breakfast!

Rachel - I did get it, thank you! I just haven't done any site maintenance recently to put it up.

Natashya - there is just something that satisfies the soul about pasta, isn't there?

HH - thanks!

Heather - it was a good side-benefit from a nice dish of venison.

Dee - thanks. I figured tomato loves orange so venison would too.

alexandra's kitchen said...

So resourceful! I love using leftovers too. Sometimes they're even better than the initial dish. This venison ragu sounds incredible!

Foodycat said...

Ali - leftovers are wonderful! It makes me feel so thrifty.

Sam said...

I would love to make osso buco but I can't track down the veal shins anywhere. A venison version sounds good, so does this pasta.

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