VENISON NECK PAPPARDELLE - Cuisine Magazine - From New Zealand to the World

Name: VENISON NECK PAPPARDELLE - Cuisine Magazine - From New Zealand to the World
Ingredients: 1 venison neck or shoulder (or use lamb if preferred); 5 cloves garlic, crushed with side of knife; 2 sprigs rosemary; fat or oil, to fry; 2 leeks, darkest green tops removed, the rest washed and sliced; 200g portobello mushrooms; 300g shiitake mushrooms; 200g oyster mushrooms; 1 tablespoon porcini powder (or fresh porcini if you are lucky enough to get them); ½ bottle red wine; 300ml veal stock (or use dark chicken or venison stock); 5 parsley stalks; sherry vinegar to taste; 4 portions homemade pappardelle; a knob of unsalted butter; a wedge of good parmesan; 1 tablespoon capers; a handful flat-leafed parsley, chopped; 10 kalamata olives, stones removed, quartered

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VENISON NECK PAPPARDELLE Cazador, Auckland Serves 4 Preparation 25 mins plus 2 days seasoning time Cook 6 hrs Ingredients 1 […]

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Ingredients

1 venison neck or shoulder (or use lamb if preferred)
5 cloves garlic, crushed with side of knife
2 sprigs rosemary
fat or oil, to fry
2 leeks, darkest green tops removed, the rest washed and sliced
200g portobello mushrooms
300g shiitake mushrooms
200g oyster mushrooms
1 tablespoon porcini powder (or fresh porcini if you are lucky enough to get them)
½ bottle red wine
300ml veal stock (or use dark chicken or venison stock)
5 parsley stalks
sherry vinegar to taste
4 portions homemade pappardelle
a knob of unsalted butter
a wedge of good parmesan
1 tablespoon capers
a handful flat-leafed parsley, chopped
10 kalamata olives, stones removed, quartered