2 – 2 ½ pounds venison roast, cubed
1 tablespoon coconut oil
1/2 cup diced celery
1/2 cup diced carrot
1/2 teaspoon salt
Freshly cracked pepper
1 tablespoon tomato paste
1 bay leaf
3/4 cup white wine
4 pounds thinly sliced onions, a mixture of sweet yellow and red
16 ounces rigatoni
Parmesan cheese, optional
Cube venison into small chunks; season with salt.
Brown venison in 1 tablespoon coconut oil over medium to medium-high heat for 10 – 15 minutes.
Drain excess liquid from pan.
Add celery, carrots, salt and pepper; cook and stir for 5 minutes.
Add tomato paste, bay leaf and white wine; cook and stir for 2 – 3 minutes.
Place sliced onions on top of meat mixture.
Cover with lid and cook for 30 minutes over low to low-medium heat without stirring.
After 30 minutes, stir onions and meat together; cover again and cook another 30 minutes.
Transfer entire mixture to slow cooker.
Add ½ cup beef broth.
Cook on low for 8 – 10 hours.
Bring a large pot of lightly salted water to a boil; cook rigatoni according to package directions.
Toss rigatoni with venison and onion.
Pass Parmesan cheese at the table, if desired.
This recipe was inspired by Rigatoni alla Genovese, click here for that recipe.
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