Paccheri Venison Ragu with Eggplant & Kale

In a very large saute pan with high sides or a large wide pot, heat 1 tablespoon of the olive oil over medium high heat and brown venison till cooked through (about 8 minutes). Remove browned venison from the pan and set aside.

In the same pan, add the remaining 1 tablespoon of olive oil, as well as the garlic, onion, carrots, and salt. Saute for 5 to 10 minutes over medium heat until the onions are translucent.

Add tomato puree, beef stock and wine and stir well to combine. Bring to a boil.

Once you reach a boil, add eggplant, kale, tomatoes, sage, oregano, parsley, and brown sugar. Stir. Reduce heat to a simmer (medium-low) and simmer for 20 minutes until the eggplant and kale are cooked.

At this time, cook the paccheri pasta according to the package instructions.

Place the venison on a cutting board and sprinkle the flour over the browned meat. With a large knife, cut the flour into the meat by cutting the meat as small as possible. This is just a way to get flour into the sauce without having flour lumps. Return the browned venison with the flour to the sauce and stir. Simmer for another 5 to 10 minutes until thickened.

Add salt and pepper to taste.

Serve over the cooked Paccheri and garnish with grated parmesan cheese.