Venison and Herb Sugo with Pappardelle, Hazelnuts, Parmigiano and Black Truffle
Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 9.
Featuring: Cedarview Farm Ground Venison
2 ribs celery, roughly chopped
Half a medium yellow onion, peeled
2 cloves of garlic, peeled
1 cup fresh flat leaf parsley leaves, divided
Leaves from 8 sprigs of fresh thyme
Leaves from 3 sprigs fresh rosemary
1 tsp dried oregano
1 tbsp olive oil
2 cups dry white wine (such as Pinot Grigio)
1 cup beef or chicken broth
1/2 lb Cedarview Farm Ground Venison
3 bay leaves
1 package (360g) fresh lasagna sheets
1 cup freshly grated Parmigiano-Reggiano, divided
1/4 cup toasted hazelnuts, roughly chopped
1 Black truffle (optional)
● Add celery, onion, garlic, parsley (reserving some leaves for garnish), thyme, rosemary and oregano to the bowl of a food processor and pulse into a roughly chopped paste. Set aside.
● Heat oil in a sauce pot over medium-high heat, add reserved vegetable-herb paste and cook until moisture releases and evaporates. Stir in wine and stock and increase heat to high. Bring mixture to a simmer, add venison and, using a wooden spoon, break meat into a crumble, then stir in bay leaves, cover, reduce heat to low, and cook until venison is tender, about 45 minutes, stirring occasionally.
● Remove lid from sauce pot, bring venison mixture to a boil over medium heat and reduce to a thick sauce consistency.
● Meanwhile, bring a large pot of salted water to a boil.
● Stack lasagna sheets (removing any parchment paper between sheets, if necessary) and cut into 1-inch wide strips. Pull pasta strips apart with your fingertips as you place them in pot of boiling water and cook until al dente, about 2 minutes. Drain pasta reserving pasta cooking water.
● Add pasta to sauce along with a ladleful of reserved cooking water and cook over medium-high heat until pasta thickens and clings to sauce. Gently stir in half of the Parmigiano-Reggiano.
● Plate pasta in warmed bowls, garnish with remaining Parmigiano-Reggiano, hazelnuts, parsley and, if using, shaved black truffle and serve immediately.