Orecchiette with Venison Ragout, Roasted Chestnuts and Butternut Squash
At db bistro moderne, my midtown Parisian-style bistro, I always like the menu to have a seasonal pasta where the meat, sauce, and pasta are all in tune. This recipe is a classic for the fall and is like a fortified version of Bolognese with the wonderful flavor of venison. Make sure to sear the pieces of meat before marinating and grinding. This way the sauce gets a nice roasted flavor and is not too gamey.
Using venison is an inexpensive way of incorporating delicious game meat into your menu, but you can also substitute lamb or beef if you wish. Orecchiette is made of only flour and water, so it has a great chewiness and bite. It is the perfect pasta because it’s easy to make; it doesn’t require a machine, you don’t have to be an expert to do it, and the little thumbprint cup you create in the dough perfectly captures the venison ragout.
Pasta Dough
- 2 cups “00” fine pasta flour (294 g)
- 1 cup fine semolina flour (178 g)
- 2 teaspoons salt (12 g)
- 1 cup cold water (240 ml)
Venison Ragout
- 1 lb venison stew meat, cut in 1-inch (2.5 cm) pieces (454 g)
- 1 lb pork butt, cut in 1-inch pieces (454 g)
- Salt and freshly ground white pepper
- Olive oil, as needed
- 1 cup dry red wine (240 ml)
- 1/2 cup dry white wine (120 ml)
- 1/4 teaspoon ground cloves (2 g)
- 1 stalk celery, cut into 1/4-inch (0.75 cm) dice
- 1 small carrot, cut into 1/4-inch (0.75 cm) dice
- 1 small onion, cut into 1/4-inch (0.75 cm) dice
- 3 cloves of garlic, cloves separated, peeled and finely chopped
- 1/2 cup canned tomato purée (122 g)
- 2 sprigs sage, leaves only, chopped
- 1 sprig rosemary, leaves only, finely chopped
- 1 pinch red pepper flakes
- 3 cups veal stock (720 ml)
- 3/4 cup whole milk (180 ml)
- 3/4 cup heavy cream (180 ml)
- 1/2 cup freshly grated Parmesan cheese (20 g)
Vegetables and Chestnuts
- 1/4 cup extra-virgin olive oil (60 ml)
- 1/2 lb trumpet royale mushrooms, trimmed and cut into 1/4-inch (0.75 cm) dice (227 g)
- 1/4 lb peeled fresh, vacuum-sealed, or bottled chestnuts, quartered (113 g)
- 1/4 lb butternut squash, peeled, seeded and cut into 1/4-inch (0.75 cm) dice (113 g)
- Salt and freshly ground white pepper
- Veal stock, as needed
- 1 bunch flat-leaf parsley, leaves only, chopped
- Shaved Parmesan
- Crispy sage leaves
Instructions
Step 1: Pasta Dough
In a large bowl, stir together the flours and salt. Transfer to a clean work surface and form a well in the center. Add the water to the well and, with a fork, gradually stir to incorporate the flour from the outside in.
Once the dough begins to form, knead the dough until smooth and elastic. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.
This recipe was originally published in "My Best Daniel Boulud" (Éditions Alain Ducasse). See all credits
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