CAVATELLI WITH VENISON RAGU

1 large Spanish onion ■ 1 carrot ■ 2 stalks celery ■ 6 Roma tomatoes ■ 4 cloves garlic ■ Salt and pepper to taste ■ 4 1/2 lb (2 kg) deboned venison ■ meat (neck, shoulder or leg) 6 tbsp (90 mL) olive oil ■ 1 1/2 cups (375 mL) red wine ■ 4 cups (1 L) beef stock ■ 1 cup (250 mL) dried wild ■ mushrooms 1 tsp (5 mL) each dried thyme ■ and parsley 2 bay leaves ■

1. Preheat skillet. Cut vegetables into medium dice, crush and mince garlic.

2. Season meat generously with salt and pepper. Add oil to hot skillet and seasoned venison meat. Do not stir until the meat is caramelized. Transfer meat to roasting pan.

3. Add vegetables to skillet, sauté until vegetables begin to caramelize. Add minced garlic to skillet and stir; deglaze skillet with red wine.

4. Combine stock, vegetables, herbs and dried mushrooms to roasting pan and cover with foil.

5. Bake at 325 F (160 C) for 2 1/2 hours until meat is tender. Once meat is cooked, shred meat with a fork into large pieces, leaving in liquid. To finish the plate: 1 bunch kale ■ 1/3 cup (80 mL) unsalted butter ■ 2 tbsp (30 mL) olive oil ■ 2 cups (500 mL) diced ■ butternut squash 2 cups (500 mL) diced turnip ■ 2 cups (500 mL) diced parsnip ■ 1 pkg cavatelli pasta (or any ■ pasta of your preference) 2 cups grated Parmesan cheese ■ Salt to taste ■

1. Fill one of the pots with salted water and bring to boil (pasta water should be seasoned to taste).

2. Tear kale off stem and roughly chop.

3. Heat butter and olive oil in second pot and sauté root vegetables until tender.

4. Add braising liquid from venison meat, pulled venison meat and root vegetables, reduce.

5. Cook fresh cavatelli in boiling water for 5 minutes.

6. Transfer pasta to ragu, stirring with your wooden spoon, add cheese, and cook for an additional 2 minutes.

7. Spoon into your serving bowls and top with more grated Parmesan.