Game Ragu with Pappardelle
Foodnetwork.com
Foodnetwork.com
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Ingredients

  • Olive oil
  • 1 red onion, peeled and finely chopped
  • 2 carrots, peeled and chopped
  • 1/2 rutabaga, peeled and diced
  • Sprig fresh rosemary, leaves picked and chopped
  • Small bunch fresh thyme, leaves picked
  • 2 bay leaves
  • 1 rabbit or hare, boned and cut into 1/2-inch dice
  • 11 ounces venison haunch, cut into 1/2-inch dice
  • 1 tablespoon all-purpose flour
  • 1 large wine glass white wine
  • Sea salt and freshly ground black pepper
  • 1 pint good-quality chicken or vegetable stock
  • 1 pound pappardelle
  • Knob of butter
  • 3 ounces freshly grated Parmesan
  • 1 orange, zested, divided
  • Bunch fresh flat-leaf parsley
  • Extra-virgin olive oil

Instructions

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