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1. Preheat the oven to 160C (320F). Pat the venison dry and season with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, then sear the venison in two batches for 3-4 minutes per side until deeply browned. Transfer to a plate.
1 kg Venison shoulder, cut into 4 cm chunks,
3 tbsp Olive oil,
2 tsp Salt,
0.5 tsp Black pepper
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2. Reduce the heat to medium and cook the onion, carrots and celery in the same pot for 8 minutes, scraping up the fond, until soft and lightly golden. Stir in the garlic and tomato paste and cook 2 minutes until the paste darkens.
1 piece Onion, finely diced,
2 piece Carrots, finely diced,
2 piece Celery stalks, finely diced,
3 clove Garlic,
2 tbsp Tomato paste
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3. Pour in the red wine, scraping the bottom of the pot, and simmer until reduced by half, about 5 minutes. Add the crushed tomatoes, stock, thyme, rosemary, bay leaves and juniper berries, then return the venison and any juices to the pot.
1 kg Venison shoulder, cut into 4 cm chunks,
1 cup Dry red wine,
1 can Canned crushed tomatoes,
1 cup Beef or game stock,
4 piece Fresh thyme sprigs,
1 piece Fresh rosemary sprig,
2 piece Bay leaves,
4 piece Juniper berries, lightly crushed
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4. Bring to a gentle simmer, cover, and transfer to the oven. Braise for 2.5 hours, checking once halfway that the liquid is barely bubbling, until the venison is fork-tender. Remove the lid for the last 30 minutes to thicken the sauce.
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5. Discard the herb stems and bay leaves. Shred the venison with two forks directly in the sauce and stir well. Taste and adjust the seasoning with more salt and pepper.
2 tsp Salt,
0.5 tsp Black pepper
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6. Bring a large pot of water salted at 10 g per liter to a boil and cook the pappardelle for 1-2 minutes less than the package directions. Reserve a cup of pasta water, then drain.
450 g Dried pappardelle
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7. Toss the pasta with about two-thirds of the ragu over medium heat for 1 minute, adding splashes of pasta water until the sauce coats the pasta lightly. Serve topped with the remaining ragu, the Parmigiano-Reggiano and a drizzle of extra virgin olive oil.
0.5 cup Parmigiano-Reggiano, finely grated,
1 tbsp Extra virgin olive oil (to finish)
