Venison Pasta Fagioli

Venison Pasta Fagioli

Hunters rejoice!  This soup recipe will cover the most game-y of meats!

Fagioli (pronounced fa-zoo-lee) is Italian for beans, so this is pasta and beans soup.  It is chili-like and delicious; you won't even know it's venison!

Venison Pasta Fagioli

Ingredients

½ lb. ground venison
2 Tablespoons oil (olive or vegetable)
1 cup diced onions (about 1 medium onion)
1 cup julienned carrots (I grate mine)
1 cup chopped celery (about 3 stalks)
2 cloves garlic, chopped
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
1 15-ounce can red beans
1 15-ounce can great northern beans
2 cups V-8 juice
1 Tablespoons Frank’s Redhot (or other prepared hot sauce)
1 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
½ teaspoon black pepper
½ teaspoon cayenne pepper
1 cup ditalini pasta (or other small pasta)

Directions

1.   In a large pot, brown ground venison over medium-high heat.  Drain, return beef to pot and lower heat to medium.

2.  Add 2 Tablespoons oil, onion, carrot, celery and garlic; saute for 10 minutes or until onion is soft and translucent.

3.  Add remaining ingredients except pasta.  Bring to a boil, reduce heat to low, cover and simmer for 1 hour.

4.  Meanwhile, cook pasta according to package directions;drain. Add to soup during the last 10 minutes of cooking.  Serve garnished with grated Parmesan cheese, if desired.

Makes 12 1½-cup servings

Cook until onion is soft & translucent

Add remaining ingredients and cook for 1 hour

Adapted from Food.com

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Venison Pasta Fagioli

This recipe was shared at Mitten State Sheep and Wool