Venison Bolognese with Rigatoni

You can serve the Bolognese sauce over any pasta, but we like a large tubular one like rigatoni because the sauce works its way inside the pasta. Use a meat grinder to grind the vegetables to ensure they’re in very small pieces, like the meat. The dish can be prepared over a campfire or on the stovetop.

4 tablespoons canola or vegetable oil, divided
1 onion, finely chopped
5 garlic cloves, chopped
2 lb. finely ground venison
½ lb. ground pork fat
1 cup ground parsnips, packed
1 cup ground carrots, packed
1 cup ground turnips, packed
2 bay leaves
2 ½ cups Porter or other dark beer
2 ½ cups lower-sodium chicken broth
1 (32-oz can) crushed tomatoes
1 tablespoon horseradish, grated (optional)
12 cups water
1 (16-oz) pkg. rigatoni
2 cups grated Parmesan cheesebr> 1 bunch green onions, chopped
Kosher salt, to taste
Black pepper, to taste

1. In a Dutch oven (or large fire-safe pot when cooking over an open fire), heat 2 tablespoons of the canola oil until it begins to smoke. Add onion and garlic; cook quickly until slightly browned, about 1 minute. Add venison and pork fat; season with salt and pepper.* Cook 5 to 7 minutes or until browned.

2. Add parsnips, carrots and turnips. Season with salt and pepper; add bay leaves. Cook 3 to 5 minutes, stirring occasionally.

3. Add beer. Season lightly with salt and pepper. Bring to a boil; reduce heat and simmer 8 to 10 minutes or until liquid has been reduced by three-quarters.

4. Add chicken stock. Season lightly with salt and pepper. Bring to a boil; reduce heat and simmer 8 to 10 minutes or until liquid has been reduced by three-quarters.

5. Add tomatoes and horseradish; bring to a boil. Reduce heat and simmer 15 to 20 minutes. Remove from heat.

6. In a large pot (or fire-safe pot), bring water and remaining oil to a boil; season lightly with salt. Cook pasta according to package directions; drain.

7. Fold pasta into sauce. Sprinkle with Parmesan cheese and green onions.

4 to 6 servings

TIP: *This dish is seasoned multiple times, so don’t over-season initially.