Venison ragout with fresh pappardelle – Food & Home Magazine

Ingredients

• <h3>VENISON</h3>
• 3kg shoulder of venison
• 250ml (1 cup) buttermilk
• 15ml (1 tbsp) ground cloves
• 15ml (1 tbsp) ground juniper berries
• 15ml (1 tbsp) ground cinnamon
• 15ml (1 tbsp) ground coriander
• 10ml (2 tsp) salt
• 5ml (1 tsp) freshly ground black pepper
• 2 whole carrots
• 2 onions, peeled and roughly chopped
• 3 celery sticks
• 3 bay leaves
• 1L water (or enough to just cover the meat in the pot)
• <h3>SAUCE</h3>
• 250ml (1 cup) red wine
• 125ml (½ cup) red wine vinegar
• 15ml (1 tbsp) Dijon mustard
• 30ml (2 tbsp) cranberry jelly
• 30ml (2 tbsp) cornflour, mixed with a little water to form a paste
• <h3>FRESH PAPPARDELLE</h3>
• 400g cake flour + extra, to dust
• 4 jumbo eggs
• 3L water
• handful salt
• 200g fresh Parmesan or pecorino, shaved