How To Cook Wild Venison Ragu with Pappardelle
How to cook Wild Venison Ragu with Pappardelle - enjoy a hearty, flavorful dish using fresh venison and pasta. Perfect for special occasions or dinner parties.
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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
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