Tagliolini recipe with venison ragout – Italian Cuisine


  • 300 g mixed seasonal mushrooms
  • 350 g fillet of venison
  • 350 g fresh tagliolini
  • 2 carrots
  • 1 onion
  • 1 stalk of celery
  • 1 shallot
  • tomato concentrate
  • Red wine
  • vegetable broth
  • laurel
  • parsley
  • butter
  • extra virgin olive oil
  • salt

For the recipe for tagliolini with venison ragout, peel the mushrooms and vegetables and cut them into pieces, chop the shallot and parsley, cut the venison fillet into cubes and then beat the meat with a knife until it is reduced to very small pieces. .

Heat 2 tablespoons of oil in a saucepan, add a pinch of salt, the chopped vegetables and cook for 10 ', then add the venison, blend with a glass of red wine, add a spoonful of tomato paste, a ladle of broth vegetable and a bay leaf and continue cooking for 10 '.

Sauté the mushrooms in a pan for 3 minutes with 2 tablespoons of oil, a knob of butter, the chopped shallot, turn off the heat and add the parsley. Cook the tagliolini in boiling salted water for 2 ', drain and sauté them briefly in a pan with the venison ragout. Distribute the noodles on the plates and complete with the sautéed mushrooms.

This recipe has already been read 676 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close