- Ingredients -
Venison bones (about a pound)
2 quarts water
1 bay leaf
1 large shallot
2 garlic cloves, smashed
¼ cup fresh parsley
¼ cup red wine
1 tablespoon butter
1 teaspoon fennel seeds, toasted
½ teaspoon kosher salt
¾ cup flour
1 tablespoon garlic powder
2 teaspoons dry crushed rosemary leaves
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sage
1 lb venison
1 teaspoon garlic
1 teaspoon coarse ground black pepper
3 red potatoes
1 large shallot
1 handful kale
- Tools -
Weston Cone Strainer
Weston Pasta Machine with Lasagnette Cutter
Weston French Fry Cutter & Dicer
Roast the venison bones in the oven at 400°F until browned.
Transfer the bones into a stock pot and pour in the water. Bring to a boil, then reduce to a simmer. Simmer 6-8 hours.
Add the remaining ingredients and simmer for another 2 hours. Use a Cone Strainer to separate the bones & veggies from the broth. Keep the broth simmering.
While the broth simmers, prepare your pasta (you can do this a day before).
Mix the dry ingredients thoroughly, then form them into a mound. Dig a well into the center with your fingers, then break the egg into the center. Use a fork to mash the dry ingredients into the egg until the pasta dough forms.
Use a Pasta Machine to roll the dough into sheets, then use a Pasta Cutting Attachment to form your noodles. We used our Lasagnette Attachment, then twisted the noodles to make spirals. Let the noodles air dry.
Preheat your Smoker to 200°F, fill the water bowl, and soak your wood chips for at least 30 minutes.
Coat the outside of your piece of venison completely with a mixture of the pepper and garlic. Sear in a hot skillet for a minute on each side (until browned).
Smoke the venison for 2 hours.
Once smoked, allow the venison to rest.
Use a Weston French Fry Cutter & Vegetable Dicer with the ½" blade to chop the carrot, potatoes, and shallot. Place the veggies into the simmering broth.
Finish it off
Cook the pasta in boiling water for 3-5 minutes, until al dente, then add it to the stew.
Cube the venison and drop it in. Finally, rip the kale into smaller pieces, mix into the stew, then serve.