Pappardelle with Slow Cooked Venison Ragu
We use venison sourced with Chef’s Farms from the South Downs, a lean, healthy meat that is high in protein and low in fat. It is slow-cooked with soffritto, tomato, red wine, juniper and herbs, with a little beef to balance the flavour. After hours of gentle cooking, the ragù becomes deep and earthy, lifted by the woodsy fragrance of juniper. It is served with wide ribbons of fresh pappardelle made from Italian 00 flour and Cacklebean eggs, and finished with Gran Moravia. In Tuscany, venison ragù is an autumn staple, paired with pappardelle whose wide ribbons catch the sauce. With no natural predators, deer numbers there have grown beyond what the land can sustain, threatening young woodlands and biodiversity. Careful culling protects the landscape while providing a sustainable meat that is naturally lean and rich in iron. Slow-cooked with red wine, herbs and juniper, this ragù ties together Tuscan tradition with the flavours of the woodland and a thoughtful way of eating today.
Original: $15.55
-70%$15.55
$4.67Pappardelle with Slow Cooked Venison Ragu
We use venison sourced with Chef’s Farms from the South Downs, a lean, healthy meat that is high in protein and low in fat. It is slow-cooked with soffritto, tomato, red wine, juniper and herbs, with a little beef to balance the flavour. After hours of gentle cooking, the ragù becomes deep and earthy, lifted by the woodsy fragrance of juniper. It is served with wide ribbons of fresh pappardelle made from Italian 00 flour and Cacklebean eggs, and finished with Gran Moravia. In Tuscany, venison ragù is an autumn staple, paired with pappardelle whose wide ribbons catch the sauce. With no natural predators, deer numbers there have grown beyond what the land can sustain, threatening young woodlands and biodiversity. Careful culling protects the landscape while providing a sustainable meat that is naturally lean and rich in iron. Slow-cooked with red wine, herbs and juniper, this ragù ties together Tuscan tradition with the flavours of the woodland and a thoughtful way of eating today.
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Description
We use venison sourced with Chef’s Farms from the South Downs, a lean, healthy meat that is high in protein and low in fat. It is slow-cooked with soffritto, tomato, red wine, juniper and herbs, with a little beef to balance the flavour. After hours of gentle cooking, the ragù becomes deep and earthy, lifted by the woodsy fragrance of juniper. It is served with wide ribbons of fresh pappardelle made from Italian 00 flour and Cacklebean eggs, and finished with Gran Moravia. In Tuscany, venison ragù is an autumn staple, paired with pappardelle whose wide ribbons catch the sauce. With no natural predators, deer numbers there have grown beyond what the land can sustain, threatening young woodlands and biodiversity. Careful culling protects the landscape while providing a sustainable meat that is naturally lean and rich in iron. Slow-cooked with red wine, herbs and juniper, this ragù ties together Tuscan tradition with the flavours of the woodland and a thoughtful way of eating today.
