Venison ragu pappardelle
Here's a pasta based venison recipe to try.
Recipe for venison ragu pappardelle Serves 5
500g venison mince
250g grated carrot
250g finely diced onion
250g finely diced celery
1kg cherry tomatoes blended
100g tomato purée
1L mushroom stock
500ml thick chicken stock
500ml veg stock
Brown the meat until all water has evaporated and meat caramelises.
Keep to one side.
Sweat down the onions, carrots and celery for 20-30mins until they go dark brown and sticky.
Mix the meat back in.
Add the cherry tomatoes and tomato purée.
Stir in all the stocks.
Pop a lid on and leave to gently simmer for 4hrs. Or put in the oven at 120C for 6hrs.
Check for liquid and top up with water if necessary.
Venison papardelle Ingredients (feeds 5)
500g x venison ragu
Enough papardelle to feed everyone
100ml x olive oil
1 x bunch picked basil leaves
250g x block of Parmesan grated
150g x finely diced shallot
Heat the ragu.
Cook off the pasta al dente. Reserve the cooking water.
Add the olive oil and pasta to the ragu and stir well.
Stir in 300mls of the cooking liquor/water.
Add the remaining ingredients.