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!