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1
In a very large saute pan with high sides or a large wide pot, heat 1 tablespoon of the olive oil over medium high heat and brown venison till cooked through (about 8 minutes).
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2
Remove browned venison from the pan and set aside.
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3
In the same pan, add the remaining 1 tablespoon of olive oil, as well as the garlic, onion, carrots, and salt.
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4
Saute for 5 to 10 minutes over medium heat until the onions are translucent.
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5
Add tomato puree, beef stock and wine and stir well to combine.
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6
Bring to a boil.
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7
Once you reach a boil, add eggplant, kale, tomatoes, sage, oregano, parsley, and brown sugar.
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8
Stir.
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9
Reduce heat to a simmer (medium-low) and simmer for 20 minutes until the eggplant and kale are cooked.
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10
At this time, cook the paccheri pasta according to the package instructions.
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11
Place the venison on a cutting board and sprinkle the flour over the browned meat.
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12
With a large knife, cut the flour into the meat by cutting the meat as small as possible.
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13
This is just a way to get flour into the sauce without having flour lumps.
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14
Return the browned venison with the flour to the sauce and stir.
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15
Simmer for another 5 to 10 minutes until thickened.
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16
Add salt and pepper to taste.
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17
Serve over the cooked Paccheri and garnish with grated parmesan cheese.
