Pasta with venison and brandy

Deer. Venison. Don't matter the name, I love it. I had this package of beautiful ground deer from @bbqualityslagerij in my freezer and I just had to use it. Even though the weather feels more like spring today and this dish is warming and more suited for winter, I planned it so I made it.

A super rich sauce with mushrooms and brandy fits this dark meat perfectly.

Ingredients (3-4p):

• 500 gram ground venison

• 300 gram spaghetti

• 1 onion

• 3 garlic cloves

• 3 tbsp freshly chopped dill

• 2 tbsp freshly chopped parsley

• 300 gram mushrooms

• 100 ml brandy

• 350 ml beef stock

• 2 tbsp flour

• 1,5 tbsp tomato puree

• 50 gram butter

• ½ cup freshly grated parmigiano

• salt and pepper

1. Finely chop your onion and garlic. Heat up a large pan and sauté them in the butter until golden. Add the ground venison.

2. As soon as it's cooked, add the mushrooms. Use a variety of your favorites, doesn't really matter which. Add salt and pepper.

3. Ones everything is cooked, add the tomato puree and stir well. Add the flour and stir again. Add the brandy, stir well a few times and add the stock together with the fresh herbs.

4. The sauce will start to thicken pretty fast. Add the parmigiano and stir well again. If the sauce gets too thick, add some extra water. Taste if you need extra salt and/or pepper. You can also add more brandy to taste.

5. Add the boiled and drained pasta and stir well one last time. Serve with extra parmigiano on the side.

Enjoy!