Venison Ragu


I continue to explore the wonderful world of venison. Today’s post employs kosher venison sausage to deliver a simple, hearty pasta sauce.

This recipe is a version of a Marc Vetri signature dish. His is decidedly not kosher, but this version gives a viable work around. In the Vetri version, the sausage contains pork, and the ragu simmers with Parmesan cheese rinds. This recipe avoids those ingredients, and still produces a wonderful meal.

Don’t balk at the pears; my family loathes fruit with meat and they devour this dish — they blend well and complement the robust flavor of the ragu.

Venison Ragu

Serves 4-6

1 pound venison sausages removed from casings

2 tablespoons olive oil, divided

2 cups red wine

2 cups water

1 teaspoon salt

½ teaspoon pepper

3 firm, ripe pears (Bosc, Anjou or Bartlett are fine)

1 pound fresh fettuccine

For serving: chopped fresh parsley and/or toasted homemade breadcrumbs.

In a large pot, heat 1 tablespoon oil and brown sausage.

Add wine and water; cook uncovered until reduced by half.

Lower heat, add salt and pepper, cover and simmer for 1 hour.

Peel, core and slice the pears.

Heat the remaining tablespoon of oil in a large skillet and sauté the pears until they begin to sweat. Add a bit of salt and pepper to the pears, and continue cooking until they are starting to soften.

Place the pears into the sausage mixture and stir well.

Pour the mixture over the cooked fettuccine and serve immediately.