How To Cook Wild Venison Ragu with Pappardelle

Name: How To Cook Wild Venison Ragu with Pappardelle
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 500g Venison mince; 2 tbls poultry fat; 1 onion finely diced; 1 small celeriac finely diced; 100g chestnut mushroom finely diced; 2 carrots finely diced; 300ml full bodied red wine; 300ml rich chicken or game stock; Sea salt & cracked black pepper; 500g fresh Pappardelle; Parmesan to grate; Extra virgin olive oil to drizzle; 2 x tbls balsamic vinegar

15 mins
1 hour 30 mins
easy
4

Recipe by

Jeff Baker

Ingredients

500g Venison mince
2 tbls poultry fat
1 onion finely diced
1 small celeriac finely diced
100g chestnut mushroom finely diced
2 carrots finely diced
300ml full bodied red wine
300ml rich chicken or game stock
Sea salt & cracked black pepper
500g fresh Pappardelle
Parmesan to grate
Extra virgin olive oil to drizzle
2 x tbls balsamic vinegar

Shop our Game

Method

Preheat your oven to 140°C /120°C fan assisted (gas 3).
Remove your mince from the packaging and season the with sea salt and cracked black pepper, before searing in poultry fat in a casserole dish over high heat until brown then add the vinegar, reduce to a syrup then add the wine and reduce by half before adding the stock.
Thicken with a tablespoon of cornflour mixed with a little cold water and stirred into the simmering dish.
Cover and place in the centre of the oven and cook for 1 hour.
Meanwhile gently fry the diced vegetables in a little poultry fat until sweet with a little bite.
Add the vegetables to the mince after 1 hour and continue to cook for a additional 30 minutes.
Cook the pasta in lightly salted boiling water following the packaging instructions, drain then toss through the venison ragu with a little grated Parmesan.