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Smoky Venison Stew with Herbed Pasta


This venison stew recipe is packed with flavor. From the broth, to the venison, to the pasta - every element is needed to perfect this ultra savory dish.

- Ingredients -

Broth
Venison bones (about a pound)
2 quarts water
1 bay leaf
1 carrot
1 large shallot
2 garlic cloves, smashed
¼ cup fresh parsley
¼ cup red wine
1 tablespoon butter
1 teaspoon fennel seeds, toasted
½ teaspoon kosher salt

Pasta
¾ cup flour
1 egg
1 tablespoon garlic powder
2 teaspoons dry crushed rosemary leaves
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sage

Venison
1 lb venison
1 teaspoon garlic
1 teaspoon coarse ground black pepper

Vegetables
3 red potatoes
1 carrot
1 large shallot
1 handful kale


- Tools -
Weston Cone Strainer
Weston Pasta Machine with Lasagnette Cutter
Weston Smoker
Weston French Fry Cutter & Dicer



Broth

Roast the venison bones in the oven at 400°F until browned.

Transfer the bones into a stock pot and pour in the water. Bring to a boil, then reduce to a simmer. Simmer 6-8 hours.

Add the remaining ingredients and simmer for another 2 hours. Use a Cone Strainer to separate the bones & veggies from the broth. Keep the broth simmering.




Pasta

While the broth simmers, prepare your pasta (you can do this a day before).

Mix the dry ingredients thoroughly, then form them into a mound. Dig a well into the center with your fingers, then break the egg into the center. Use a fork to mash the dry ingredients into the egg until the pasta dough forms.

Use a Pasta Machine to roll the dough into sheets, then use a Pasta Cutting Attachment to form your noodles. We used our Lasagnette Attachment, then twisted the noodles to make spirals. Let the noodles air dry.



Venison

Preheat your Smoker to 200°F, fill the water bowl, and soak your wood chips for at least 30 minutes.

Coat the outside of your piece of venison completely with a mixture of the pepper and garlic. Sear in a hot skillet for a minute on each side (until browned).



Smoke the venison for 2 hours.

Once smoked, allow the venison to rest.



Vegetables

Use a Weston French Fry Cutter & Vegetable Dicer with the ½" blade to chop the carrot, potatoes, and shallot. Place the veggies into the simmering broth.



Finish it off

Cook the pasta in boiling water for 3-5 minutes, until al dente, then add it to the stew.



Cube the venison and drop it in. Finally, rip the kale into smaller pieces, mix into the stew, then serve.


Sample Product Label
Norton
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