- 2 tsp. olive oil
- 2 pounds ground venison
- 1 pound button mushrooms, sliced
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 2 T. tomato paste
- 1 28-oz. can fire roasted diced tomatoes
- 2 or 3 bay leaves
- 6 cups chicken stock
- 8 oz. farfalle pasta
- 1/4 c. finely chopped dried basil leaves
- Salt and freshly ground black pepper, to taste
- 8 oz. Ricotta
- 1/2 c. grated Parmesan cheese
- 1/4 tsp. salt and a pinch of freshly ground pepper
- Start by heating the olive oil in a non-stick skillet over medium-high. Add the onions and sauté for a few minutes until they begin to soften. Add the venison and cook till nearly cooked through, five minutes or so. Add the garlic and mushrooms and cook for another five minutes, stirring often.
- Season with salt, pepper and red pepper flakes. Add the tomato paste to the pan and mix well. Add the venison mix and the rest of the soup ingredients to the slow cooker.
- Cook on low for four to six hours. Thirty minutes before you are ready to eat, add the pasta to the soup. While the pasta cooks, mix the ricotta cheese topping ingredients in a separate bowl. To serve, dish up a bowl of soup from the slow cooker and top with a large spoonful of ricotta topping.
Recipe courtesy of Michael Pendley/Realtree Outdoors/Timber 2 Table.