Red Deer Venison Ragu With Rigatoni Fresh Ricotta

A nice dish for guests. easy to make and great to eat.

In a high sided saut pan add olive oil and heat to medium and saut the onions until translucent.

Add in the sliced garlic and oregano.

Saut together for about 1 minute and then add the ground venison meat.

Periodically mashing with a spoon to break up the meat into small pieces.

Add in the tomatoes whole and cook about 20 minutes , during cooking break up the tomatoes.

Season with salt and pepper to taste.

Bring a large pot of salted water to a boil and cook the rigatoni until al dente , about 11 minutes.

When the pasta is cooked toss together with the venison ragu and serve in a bowl.

Garnish with a bit of fresh ricotta and a crack of black pepper.

ground venison, onion, garlic cloves, oregano, whole tomatoes, olive oil, rigatoni pasta, fresh ricotta