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Pappardelle al Ragù di Cervo

Pappardelle with Venison Ragù



Venison is marinated "in salmi" with herbs, spices and wine, then braised to make the classic game ragù that is always a special event heralding autumn. You can make this sauce 1-2 days in advance so the flavors blend and substitute wild boar or other game for the venison for an equally delicious ragù served over pasta or polenta (see recipe). Select a velvety, non-tannic Sangiovese, Vino Nobile di Montepulciano or Barbera for the marinade and cooking.

Game ragù is served over broad, flat pasta called pappardelle as the ideal accompanimentin this classic Italian pasta recipe. As a primo or secondo piatto, a small portion is served because this dish is so flavorful and hearty. You can easily double quantities and Mangia Bene!


 
Serves 4 as a primo piatto or 2 as a secondo piatto
  • Sfoglia:

  • 10

    ounces fresh pappardelle or 8 ounces dried pappardelle

  • 2

    tablespoons melted unsalted butter for coating boiled pasta


  • Venison In Salmi: Marinade

  • 1

    pound venison shoulder, cut into 1" cubes (or boar or other game)

  • 1

    celery stalk, quartered

  • 1

    carrot, peeled and quartered

  • 1

    yellow onion, peeled and quartered

  • 1

    teaspoon fresh rosemary

  • 4

    fresh sage leaves

  • 2

    bay leaves

  • 1

    small cinnamon stick

  • 1

    teaspoon juniper berries

  • 1/8

    teaspoon whole cloves

  • 1 1/2

    cups Italian red wine




Marinade: Put the herbs and spices in a cheesecloth bundle so they are easy to remove. In a non-metallic bowl, combine all ingredients and add enough red wine to immerse the venison. Cover and refrigerate to marinate overnight. This tenderizes and flavors the venison. Remove the venison from the marinade and discard marinade.

  • 2

    tablespoons extra-virgin olive oil for sautéing marinated venison

In a deep medium pot, heat the extra-virgin olive oil over medium heat and brown the venison on all sides, about 5 minutes, to seal in its juices and add rich flavor to the ragù. Remove the venison and reserve the same pot for cooking the ragù.

  • Ragù:

  • 1

    tablespoon extra-virgin olive oil or unsalted butter

  • 1/4

    cup diced yellow onion

  • 1/4

    cup diced carrot

  • 1/4

    cup diced celery

  • 1

    teaspoon minced garlic

  • 1

    cup peeled, chopped plum tomatoes (6 ounces)

  • 1

    teaspoon fresh rosemary

  • 1

    fresh sage leaf

  • 1

    bay leaf

  • 1

    small cinnamon stick

  • 1/2

    cup Italian red wine

  • 1/8

    cup dry Marsala

  • 2 1/2

    cups meat stock

  •  

    salt to taste

1. Put the herbs and spices in a cheesecloth bundle so they are easy to remove. In the same pot used for browning the venison, over medium heat, add the extra-virgin olive oil or butter and sauté the onion, carrot and celery for 5 minutes. Add the garlic, tomatoes and herb-spice bundle and sauté for 2 minutes, stirring, then add the browned venison.

2. Pour in the red wine and cook for 2 minutes. Pour in the dry Marsala and cook for 1 minute. Pour in the stock, bring to a boil, reduce to a simmer, uncovered, for 45-55 minutes or until the venison is tender when pierced with a fork but not falling apart. There should be about 2 cups of liquid with vegetables remaining. Remove venison and reserve, discard herb-spice bundle. Puree the vegetables and liquid in a food processor or blender until smooth, then add the venison to this sauce. Season to taste. (Cover and refrigerate for 1-2 days if making this ragù in advance.)

3. To serve: Simmer the sauce for 10-15 minutes or until thickened.

4. Meanwhile, bring a deep pot of lightly salted water to a rolling boil. Add the pappardelle, stir gently to prevent sticking together, and boil until al dente. Drain the pappardelle but leave some water dripping as coating for the pasta, then quickly toss with the melted butter, then the venison ragù and serve immediately. Buon Appetito!