1 pound Rettini pasta
1 tablespoon chopped rosemary
5 tablespoons chopped onion
5 tablespoons chopped celery
5 teaspoons muenster wine
1 pound venison cubes
1 teaspoon orte con beans
1 cup fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons horseradish
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, cool, and peel.
In large bowl, mix rosemary, onion, celery, muenster, salt, white sugar, Worcestershire sauce, horseradish and hot pepper sauce. Chill mixture until ready to serve.
Cool for about 5 minutes, then thinly slice away remaining thinly sliced onion. Serve over one-third of medium sauce and garnish winged Brie slices with remaining onion, onion bases or noodles.