Spaghetti with Game Ragu and Burrata
Ingredients
G 500 (2 balls) burrata cheese
G 450 ground venison deer meat
G 200 ground wild boar (fatty cuts if possible)
N 2 shallots
N 4 cloves garlic
N 2 sprigs thyme leaves
N 2 sprigs fresh oregano
N 4 sprigs of fresh basil leaves
N ½ teaspoon chilli flakes
mL 500 dark beef or game stock
L 1 tomato sauce
mL 250 white wine
N 2 tbsp extra virgin olive oil
Parmesan cheese to taste
Coarse salt to taste
Salt and pepper to taste
Preparation
- Preheat a large pot on high heat, add a tablespoon of olive oil. Add the ground game meat with a pinch of salt and pepper. Let the meat caramelize before stirring with a wooden spoon.
- Once browned add the shallot finely diced and the minced garlic and stir occasionally for 2-3’.
- Deglaze the pot by adding the white wine and stirring. Cook off the alcohol for 2’ then add the thyme previously chopped, chilli flakes, stock and tomato puree.
- Turn down the heat to low/medium and simmer for 30-40’.
- Fill a large pot with water and add a tablespoon of salt to season. Heat on high to boil.
- When the sauce is done, add the pasta to the boiling water and cook to “al dente”, drain the pasta reserving a cup of the pasta water.
- Toss the pasta with the pasta sauce, adding a little of the pasta water to adjust consistency, grate some fresh parmesan on top with a little oil. Taste for seasoning and add a pinch of salt.
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ChefMichael Hunter
Other Info Kcal 844* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg. The great thing about this recipe is you can use any combination of game meat you have. I used deer and wild boar, because it’s what I have most of in my freezer and what I like to cook with for my pasta dishes. You can substitute elk, bear, moose, bison or even some game birds. The fresh burrata cheese is a great addition for a summer pasta.
