Comments on: Paccheri Venison Ragu with Eggplant & Kale

By: Stephanie Deal

Stephanie Deal — Mon, 24 Oct 2011 23:28:19 +0000

Oh my heavenly days – this recipe is simply divine and oh, SO easy. I whipped this up in no time. Of course, like some of the other ladies – I substituted a few things like spinach vs kale and white zinfandel vs red white — just cause that’s what I had in the house. It was so excellent and my husband and I both just loved it (especially since he supposedly can’t stand eggplant – LOL)!! THX so much for sharing it with us Meredith!!

By: Elizabeth Hochart

Elizabeth Hochart — Thu, 25 Aug 2011 01:59:02 +0000

What an awesome dish! I get so tired of cooking the same type of thing with venison & this dish is original AND over the top! We’ve made it twice now. My husband who hates eggplant loves it! I was honestly amazed at how good it tasted for how healthy it is. Thank you so much for sharing! This recipe is a KEEPER & will forever be in my cookbook. Thanks Meredith!

By: Achung

Achung — Fri, 22 Jul 2011 05:38:36 +0000

This was DELICIOUS! I made quite a few modifications, based on what I had available in my fridge. I used italian sausage instead of venison, didn’t use carrots, used canned diced tomatoes in place of fresh tomatoes/tomato puree. Nevertheless, it was still so so tasty. My boyfriend slurped up every drop of the juice and finished the rest of my plate. Absolutely gorgeous colors in this recipe as well – purple, green, red. It would make a good dish for a party.

By: Wenderly

Wenderly — Thu, 26 May 2011 22:17:53 +0000

I’m *loving* this all over again…hope that little Miss Mia is now on the mend!

By: londonbakes

londonbakes — Thu, 26 May 2011 19:42:17 +0000

Yum, this looks amazing!