Venison Italiano
Transport your taste buds to Italy with 'Venison Italiano,' a sophisticated fusion of bold flavors and tender protein. This recipe transforms lean venison steaks into a hearty, comforting dish by simmering them in a rich tomato-based sauce infused with garlic, onions, red wine, and aromatic herbs like basil and oregano. Perfectly paired with al dente spaghetti or your favorite pasta, this dish exudes rustic Italian charm while showcasing the gamey elegance of venison. Finished with a sprinkle of Parmesan and fresh parsley, it’s a homemade masterpiece that balances gourmet appeal with accessible preparation. Ideal for special occasions or a refined weeknight dinner, this recipe is your gateway to authentic Italian-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces venison steaks
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 pieces garlic cloves, minced
- 1 medium onion, finely chopped
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes
- 0.5 cup chicken or beef broth
- 0.5 cup red wine
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 12 ounces spaghetti or pasta of choice
Instructions
Season the venison steaks with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Sear the venison steaks for 2-3 minutes per side until browned but not cooked through. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium, add the remaining tablespoon of olive oil, and sauté the minced garlic and chopped onion for 3-4 minutes, or until softened and fragrant.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes, chicken or beef broth, and red wine. Mix well and bring the sauce to a simmer.
Return the venison steaks to the skillet, nestling them into the sauce. Cover and simmer on low heat for 30 minutes, stirring occasionally, until the venison is tender and the flavors are well combined.
While the venison is cooking, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
Once the venison is ready, taste the sauce and adjust the seasoning with additional salt or pepper, if needed.
Serve the venison steaks over the cooked pasta, generously ladling the sauce on top. Garnish with grated Parmesan cheese and chopped parsley before serving.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 11.0 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1294 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
