Pappardelle with Venison Ragù
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Pappardelle | 250g |
| Venison (deboned) | 500g |
| Carrots | 30g |
| Yellow Onions | 45g (25g + 20g) |
| Celery | 30g |
| Extra Virgin Olive Oil | 20g |
| Tomato Passata | 750g |
| Red Wine (for the ragù) | 50g |
| Red Wine (for the marinade) | 250g |
| Salt | to taste |
| Black Pepper | to taste |
| Juniper Berries | to taste |
| Garlic | ½ clove |
| Rosemary | 1 sprig |
| Bay Leaf | 1 leaf |
| Sage | 2 leaves |
| Fennel Seeds | 1 teaspoon |
| Cloves | to taste |
Instructions
-
Marinating the Venison:
Begin by preparing the marinade for the venison. Gently wash the venison under cold running water, then place the pieces in a large bowl. Add the aromatic herbs and spices for the marinade: fennel seeds, juniper berries, sage, rosemary, bay leaf, garlic, onion, and cloves. Pour in the 250g of red wine to fully submerge the meat. Cover the bowl with plastic wrap and let the meat marinate for at least 2 hours, or preferably overnight in the refrigerator, to allow the flavors to infuse. -
Preparing the Meat:
Once marinated, drain the venison from the marinade (reserve the liquid for later use). If you don’t have a meat grinder, you can finely chop the venison using a sharp knife. -
Making the Sofritto:
While the meat marinates, prepare the soffritto by finely dicing the carrot, celery, and the 25g of yellow onion. Heat the olive oil in a large pan or skillet over medium heat. Add the diced vegetables and sauté them until they soften and become fragrant, about 5 minutes. -
Browning the Meat:
Add the finely chopped venison to the pan and increase the heat to medium-high. Sauté the meat, stirring often, until it changes color and is browned evenly. This should take about 8-10 minutes. -
Deglazing:
Once the meat is browned, pour in 50g of red wine to deglaze the pan, scraping up any flavorful browned bits from the bottom. Let the wine cook off completely, ensuring all the alcohol evaporates. -
Adding the Tomato Passata:
After the wine has evaporated, pour in the tomato passata and add salt to taste. Stir everything together and bring the sauce to a gentle simmer. Reduce the heat and let the ragù cook, uncovered, for 1 to 1.5 hours, stirring occasionally. The sauce should thicken, and the venison should become tender. -
Cooking the Pappardelle:
In a separate large pot, bring salted water to a boil. Cook the pappardelle according to the package instructions, making sure to drain it al dente. -
Finishing the Dish:
Once the pasta is cooked, transfer it directly into the pan with the ragù. Toss the pappardelle in the sauce for about 1 minute, allowing the pasta to absorb the rich flavors of the ragù. -
Serving:
Serve the pappardelle with venison ragù immediately while still hot. The dish is best enjoyed with a sprinkle of freshly cracked black pepper and a drizzle of extra virgin olive oil.
This hearty, flavorful dish brings the rustic flavors of the wild to your table, offering a rich and satisfying meal that pairs wonderfully with a glass of red wine. Enjoy your Pappardelle with Venison Ragù!
