Try Our Newest Recipe: Juniper Spiced Venision Ragu, Papperdelle Pasta, Dark Chocolate and Hazelnut Sauce

Embrace the magic of the holiday season with our Juniper-Spiced Venison Ragu, a dish that will bring warmth and indulgence to your table this festive season. As winter unfolds and temperatures get chillier, this recipe transforms your kitchen into a haven of rich aromas and delectable tastes.

Tender venison, infused with the robust essence of juniper berries, slow-simmers alongside aromatic herbs and a touch of red wine. Paired with perfectly cooked pappardelle pasta, the ragu creates a harmonious blend of savoury flavours – a celebration of the season in every delicious bite. Enjoy!

Ingredients:

For the Juniper-Spiced Venison Ragu:

• 680g venison, diced.
• 2 tablespoons olive oil
• 1 onion finely chopped.
• 2 cloves garlic, minced.
• 1 carrot finely chopped.
• 1 celery stalk finely chopped.
• 2 tablespoons juniper berries, crushed.
• 1/2 cup red wine
• 400g tomato paste
• 1 cup beef or game stock
• Salt and pepper to taste
• Fresh rosemary and thyme sprigs
• Dried bay leaves

For the Pappardelle Pasta:

• 340g pappardelle pasta
• Salt for pasta water

For the Dark Chocolate and Hazelnut Sauce:

• 100g dark chocolate (70% cocoa or higher), chopped.
• 100g heavy cream
• 100g cup venison stock (braising liquid)
• 40g toasted hazelnuts, finely chopped (use as garnish as well)

Instructions:

For the Juniper-Spiced Venison Ragu:

1. In a large, heavy-bottomed pot, heat the olive oil over medium-high heat.
2. Add the diced venison and brown it on all sides. This may take about 5-7 minutes. Once browned, remove the venison from the pot and set it aside.
3. In the same pot, add the chopped onions, garlic, carrot, and celery. Sauté them until they become soft and translucent, which should take about 5 minutes.
4. Stir in the crushed juniper berries and continue to cook for another minute, allowing the juniper flavour to infuse.
5. Return the browned venison to the pot and pour in the red wine. Simmer for a few minutes until the wine reduces by half.
6. Add the tomato paste and beef or game stock. Season with salt and pepper, and add the fresh rosemary, thyme sprigs, bay leaves.
7. Reduce the heat to low, cover the pot, and let the ragu simmer gently for about 2 to 2.5 hours. The venison should become tender and the sauce thick and rich. Stir occasionally.

For the Pappardelle Pasta:

1. Bring a large pot of salted water to a boil.
2. Cook the pappardelle pasta until it’s al dente. Drain and set aside.

For the Dark Chocolate and Hazelnut Sauce:

1. In a saucepan, heat the heavy cream and venison stock over low heat until it’s just about to simmer. Remove it from the heat.
2. Add the chopped dark chocolate to the warm cream and stir until the chocolate is fully melted and the mixture becomes smooth.
3. Mix in the finely chopped toasted hazelnuts.

To Serve:

1. Place a portion of pappardelle pasta on a plate.
2. Spoon the juniper-spiced venison ragu over the pasta.
3. Drizzle the dark chocolate and hazelnut sauce over the ragu.
4. Garnish with a few extra toasted hazelnuts, a sprinkle of fresh thyme or rosemary, and some grated dark chocolate.