Game Ragu with Pappardelle

Name: Game Ragu with Pappardelle
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 1 Knob butter; 2 carrots, peeled and chopped; 1 Bunch fresh flat-leaf parsley; 1 Tbsp all-purpose flour; 1 bunch Small fresh thyme, leaves picked; 1 rabbit or hare, boned and cut into 1/2-inch dice; 6 servings Olive oil; 6 servings Extra-virgin olive oil; 1 orange, zested, divided; 454 grams pappardelle; 85 grams freshly grated Parmesan; 1 red onion, peeled and finely chopped; 1 Sprig fresh rosemary, leaves picked and chopped; 1 rutabaga, peeled and diced; 6 servings Sea salt and freshly ground black pepper; 1 pint good-quality chicken or vegetable stock; 312 grams venison haunch, cut into 1/2-inch dice; 1 large wine glass white wine

You can never have too many main course recipes, so give Game Ragu with Pappardelle a try. One portion of this dish contains around 83g of protein, 48g of fat, and a total of 1926 calories. This recipe serves 6. Head to the store and pick up sea salt and pepper, flour, parmesan, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Pour a glug of olive oil into a casserole type pan and put it on the heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion, carrots, rutabaga, rosemary, thyme and bay leaves and cook gently for 10 minutes. Stir in the meat and the flour, pour in the wine and add a generous pinch of salt and pepper.

Ingredients you will need

Salt And Pepper

Bay Leaves

Rosemary

Rutabaga

Carrot

All Purpose Flour

Onion

Thyme

Meat

Wine

Pour in the stock, there should be enough to just cover the meat. Bring to a gentle boil, put a lid on and place in the preheated oven for 1 1/2 hours, until the meat falls apart easily.

Ingredients you will need

Stock

Meat

Equipment you will use

Oven

When the stew looks good, bring a very large pan of salted water to the boil and stir in the pappardelle. Cook according to the package instructions.

Ingredients you will need

Pappardelle

Water

Stew

Equipment you will use

Frying Pan

While the pasta's cooking, you can get your ragu sauce rockin' and rollin'!

Ingredients you will need

Pasta

Sauce

Remove the bay leaves from the sauce and add the butter to it. Beat in half the Parmesan and half the orange zest, just a hint will make all the difference.

Ingredients you will need

Orange Zest

Bay Leaves

Parmesan

Butter

Sauce

Place the lid on top. Pick and chop your parsley leaves now, you want them to be nice and fresh, with as much color and flavor as possible, so don't do this any earlier.

Ingredients you will need

Parsley

Drain the pasta in a colander, reserving some of the cooking water. Get everyone around the table, then toss the pasta with the sauce and the chopped parsley (you may have to do this in batches), adding some of the reserved cooking water if need be, to make the sauce silky and loose - very important for good texture. Taste and correct the seasoning.

Ingredients you will need

Seasoning

Parsley

Pasta

Sauce

Water

Equipment you will use

Colander

Serve with the remaining grated Parmesan and orange zest sprinkled over and a drizzle of good extra-virgin olive oil. What an incredible pasta dish!

Ingredients you will need

Extra Virgin Olive Oil

Orange Zest

Parmesan

Pasta

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