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Roasted Beetroot Pasta with Mole Style Pasta Sauce & Braised Venison


This is one wild recipe, full of earthy flavors and exotic notes. 


Serves 4

- Ingredients -

Mole Style Pasta Sauce
4 plum tomatoes, stems removed
1 small yellow onion, quartered
8 oz prunes
1/2 cup water
1/4 cup olive oil
2 oz dark chocolate
3 garlic cloves, smashed
2 tablespoons honey
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground anise
1 teaspoon crushed red pepper
1 teaspoon chili powder


Braised Venison
1 lb venison (one large chunk)
1 teaspoon olive oil
1 teaspoon coarse ground black pepper

Beetroot Pasta
2 large beets, cubed2 teaspoons olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 cups flour
2 eggs

- Tools -
crockpot
Weston Manual Food Grinder
Roma Pasta Machine + Pasta Drying Rack
Weston Manual Kitchen Kit
cast-iron skillet


Place all ingredients for the sauce into the crockpot with the venison. Set on high for an hour, then turn to low and let cook overnight (8 hours).


To prepare the beets for the pasta, coat them with olive oil, sprinkle them with the cinnamon and cloves, and roast them at 375 in the oven for an hour and a half.

Once the beets are completely soft throughout, use the Weston Manual Food Grinder to puree them.

We pureed two large beets in under a minute thanks to this Manual Food Grinder

You'll have about a cup of puree

Next, make a mound of flour in a large bowl and dig a well into its center. Drop the eggs and beets into the center and use a fork to scramble it together - then mash the flour into the liquid until you have a uniform dough.

Run a palm-sized chunk of the beetroot pasta dough through your Roma Pasta Machine until you've reached the fourth to last setting.

We floured the pasta sheet a little as we went. The beets make for a damp dough, so adding flour will keep it from sticking to your machine. Don't worry - it won't take from the glorious tint of your noodles - once you boil them, you won't see the flour anymore.

Next, feed it through the pasta cutter of your choice. We used the Fettucine Cutter. Hang the noodles over a Roma Bamboo Pasta Drying Rack. Repeat for the rest of your dough.

Look at those gorgeous beet-colored noodles. How could you not want to make these yourself?

Once your noodles are made, place a pot of water on to boil, then return to the venison and sauce. Remove the chunk of venison from the mole sauce and set aside. Pour the sauce into your Weston Kitchen Kit with the chopping attachment inserted and turn the handle to puree. Cover to keep warm.

When you first remove the mole from the crockpot, all of the ingredients will be distinct

But with a couple dozen turns of the Kitchen Kit, it's a perfectly consistent mole

Drop your noodles into your boiling water and let cook 3-5 minutes, until soft. Drain and toss with a little olive oil. Cover to keep warm.

Use two forks to "pull" the venison a bit. It should be fall-apart anyway, so there's no need to really shred it, just pull it apart a little.

Heat your skillet over high heat, pour in the olive oil, sprinkle in the pepper, and drop in your venison. Let it cook until you have a nice crust on the outside, about a minute, then turn and brown another minute. Remove from heat immediately.

It's time to plate: Make a bed of beet pasta, smother it in mole sauce, and place the braised venison on top. Make sure you get a little of each in every bite - the flavors pair amazingly together!




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