Venison and Spring Greens Egg Noodle Skillet

Name: Venison and Spring Greens Egg Noodle Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6-8
Cuisine: American
Ingredients: 1 16 oz package Grandma’s wide egg noodles; 3 Tbsp olive oil, divided; 1 cup shallots, finely diced; 2 tsp garlic, minced; 1 lb venison Italian sausage; ½ cup white wine; 4-6 cups Swiss chard, cut into ribbons (or spinach, kale, etc.); 1 tsp fresh lemon zest; 2 Tbsp fresh parsley, finely chopped (plus more for serving, if desired); ½ cup breadcrumbs; ¼ tsp red pepper flakes; Salt and pepper, to taste; Shaved parmesan (optional, for serving)

Annie Weisz of Peak to Plate

Servings

6-8

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

American

This venison and spring greens egg noodle skillet is the kind of meal that bridges the gap between cozy comfort food and fresh, seasonal cooking. It’s hearty enough for cooler days but brightened up with simple spring ingredients, making it a perf...

Ingredients

1 16 oz package Grandma’s wide egg noodles
3 Tbsp olive oil, divided
1 cup shallots, finely diced
2 tsp garlic, minced
1 lb venison Italian sausage
½ cup white wine
4-6 cups Swiss chard, cut into ribbons (or spinach, kale, etc.)
1 tsp fresh lemon zest
2 Tbsp fresh parsley, finely chopped (plus more for serving, if desired)
½ cup breadcrumbs
¼ tsp red pepper flakes
Salt and pepper, to taste
Shaved parmesan (optional, for serving)

Directions

Bring a large pot of salted water (6 quarts water + 2 Tbsp salt) to a boil. Cook the noodles according to package directions. Before draining, reserve ¾ cup of the pasta water, then drain and set aside.
Preheat oven to 350°F. Line a sheet pan with parchment paper. In a small bowl, combine the breadcrumbs, red pepper flakes, a pinch of salt, and 1 Tbsp olive oil. Toss to coat, then spread in an even layer on the prepared pan. Bake for 8-10 minutes, or until lightly golden. Set aside.
While the pasta cooks, prepare the remaining ingredients. Heat a large skillet over medium-high heat. Add 2 Tbsp olive oil, shallots, and garlic. Season lightly with salt and pepper and cook for 1-2 minutes, stirring frequently, until fragrant.
Add the venison Italian sausage and break it into crumbles. Cook for 7-8 minutes, or until browned and cooked through.
Pour in the white wine and bring to a simmer. Cook for 1-2 minutes, until mostly reduced.
Reduce heat to medium. Add the cooked noodles, chard, and reserved pasta water. Toss gently until the greens are wilted and everything is well combined.
Stir in the lemon zest and parsley. Taste and adjust seasoning with salt and pepper as needed.
Serve topped with shaved parmesan, toasted breadcrumbs, and additional parsley.