White Bolognese with Venison

Ingredients

• 3 Tbsp unsalted butter
• 1 Tbsp extra-virgin olive oil
• 1 medium onion, small diced
• 2 medium carrots, peeled and small diced
• 2 celery stalks, small diced
• 6 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 4 oz shiitake mushrooms, small diced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 1-lb package Silver Fern Farms Premium Ground Venison
• ½ cup dry white wine
• 1 cup beef broth
• ⅔ cup heavy whipping cream
• ½ cup freshly grated Parmesan, plus more for garnish
• ¼ cup chopped parsley, plus more for garnish
• 1 lb rigatoni

Method

Step 1: In a large Dutch oven or heavy bottomed pot, heat the butter and olive oil over medium-high heat until melted and shimmering.

Step 2: Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Stir in the carrots and celery, and cook until starting to soften, about 2 minutes.

Step 3: Add the garlic and red pepper flakes, and cook, stirring continuously, until fragrant, 30 seconds.

Step 4: Add the mushrooms and cook until starting to brown, about 3 minutes. Season with salt and black pepper.

Step 5: Stir in the ground venison, breaking it up with a wooden spoon, and cook until browned, about 4 minutes. Deglaze the pan with the white wine, scraping up any browned bits, and cook until almost all of the liquid has evaporated.

Step 6: Stir in the beef broth, bring to a simmer, and cook for 10 minutes.

Step 7: Stir in the heavy cream, Parmesan, and parsley. Season with salt and black pepper.

Step 8: Meanwhile, bring a large pot of water to a boil and season it generously with salt. Cook the rigatoni for 7 minutes, or to just under al dente. Drain the pasta, reserving 1 cup of pasta water.

Step 9: Add the pasta to the bolognese and stir to combine. Stir in ¼ cup reserved pasta water, adding more pasta water, a few tablespoons at a time, if the rigatoni is dry. Cook until the pasta is al dente and warmed through, about 2 to 3 minutes.

Step 10: Garnish with Parmesan and chopped parsley, and serve hot.