Pappardelle pasta is made for big, rich and delicious sauces like this. Once the meat is nicely browned, just simmer gently until you have a wonderfully coloured deep-ﬂavoured sauce. Don’t rush it – just let it simmer away. It’s that simple!
Preparation: 20 mins
Cooking: about 1 hour
- Heat the olive oil in a saucepan, add the onions and garlic and cook for 10 minutes until slightly browned.
- Add the mince and break up well with a wooden spoon. Then cook over a high heat for a few minutes, stirring well, until all the moisture has evaporated and the meat and veg are starting to brown well.
- Add the red wine or port and reduce right the way down until you have only about one-third of the original volume.
- Next, add the oregano, tomato purée, beef stock cube, stock, tomatoes and their juice and water, bring to a simmer and cook gently for 35–40 minutes.
- Stir in the cornﬂour mixture and cook until slightly thickened, then season well with salt and pepper.
- Serve spooned over the warm pappardelle.
- 4 tablespoons olive oil
- 2 medium onions, ﬁnely chopped
- 2 garlic cloves, ﬁnely chopped
- 500g minced venison
- 300ml red wine or port
- 1 teaspoon dried oregano
- 2 tablespoons tomato purée
- 10g good-quality beef stock cube, crumbled
- 300ml strong game stock or chicken stock
- 400g can chopped tomatoes in juice
- 4 tablespoons cold water
- 2 teaspoons cornﬂour, mixed with the water
- salt and freshly ground black pepper
- 500g cooked pappardelle pasta
The Yorkshire Dales is famous for producing top-quality game, and now that autumn’s here it’s time to make the most of it.
Many home cooks steer away from game because they’re unsure what to do with it – which is a shame, because game meats are sustainably farmed, tasty, and low in fat and cholesterol.
Local suppliers such as Mainsgill Farm Shop, near Richmond, carry a wide selection and are always happy to advise.
Recipes and photographs are from Game by Phil Vickery and Simon Boddy, with photography by Peter Cassidy, published by Kyle Books.