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INGREDIENTS: 

3-4 lbs. venison, cut into 2-3” chunks
    (can use eye of round / top round, or use a whole ham and double recipe ingredients)
1 bottle of Chianti
¼ t. ground cloves
8-10 juniper berries
½ t. sea salt, coarsely ground
¼ t. black pepper, coarsely ground
1 medium yellow onion, thinly sliced
2-3 medium carrots, peeled and cut into 2-3 pieces each
3 cloves garlic, minced
2 c. fresh tomatoes, pureed,
    or one 15-oz. can tomato puree
½ of 6-oz. can tomato paste, thickened in ¼ c. water
½ of an Italian sausage, skin removed and crumbled (uncooked—used to add fat)
4-5 sprigs fresh rosemary
dash or two of crushed red pepper, to taste

fresh pappardelle pasta
   or wide egg noodles
aged Parmesan, Pecorino or Romano cheese for grating
good olive oil for drizzling

One to three days in advance:

Rinse meat and pat dry. Remove silverskin from meat and trim. Cut meat into 2-3-inch chunks and place in a nonreactive bowl. Add Chianti, cloves, juniper berries, salt and pepper and cover tightly. Marinate one to three days in refrigerator, turning meat occasionally.

On cooking day:

Remove meat and wine mixture from refrigerator and set aside while preparing remaining ingredients. Slice onion. Remove rosemary leaves for use in dish; crush, chop or grind leaves, if desired (I leave them whole).

Add meat and wine mixture to a 3+ quart casserole dish, crock pot or Dutch oven. Add onion, garlic, tomato puree, tomato paste, sausage, rosemary and red pepper and stir to combine.

To cook:

(Total cooking time = 6 ½ to 7 hours. Stir occasionally.)

Start cooking mixture at 350 F (either in oven or on appropriate crock setting) for 1 hour to bring meat quickly up to temperature.

Turn heat down to medium simmer for 2 hours. (HIGH setting on most American crock pots)

Turn heat down to slow simmer for 3.5 – 4 hours, or until sauce has thickened to desired consistency. (LOW setting on most American crock pots) Remember the mixture will thicken further after sitting. By now the mixture should have lovely mahogany color, and the sauce should be nice and dense.

Remove from heat (or turn off crock) and carefully move meat chunks to a large platter. Gently break chunks into small pieces with a fork and return to sauce. Adjust seasonings to taste, particularly salt and pepper. Allow to sit, partially covered, for at least an hour so flavors begin to marry. This dish is best served the following day, but after smelling the delicious aromas all day you are forgiven for ladling yourself a nice portion and enjoying right away.

To serve:

Ladle meat over pappardelle or egg noodles in a shallow bowl; drizzle lightly with olive oil and grate aged cheese over the top. Enjoy with a nice crusty bread, and don't forget to buy yourself an extra Chianti to serve with your cinghiale or venison!

Serves 6.