Italian-style Game Ragout with Pappardelle

Preparations:

1. If you want to make the pappardelle yourself, you should first prepare the dough for it so that it can rest. The link for it here: Pappardelle Otherwise buy ready-made and prepare according to the package instructions.
2. Beat the cardamom pods and place the seeds in a mortar together with the juniper berries. Grind both as finely as possible. Sprinkle with cinnamon and grind again briefly. Put the roughly diced meat (I bought it ready-cut from the game dealer) in a bowl, mix thoroughly with the prepared spice mixture and let it steep for about 45 – 60 minutes.
3. During this, peel the onion, peel the carrots and clean and remove the celery stalks. Cut all three varieties into very small cubes. Peel the turnip and cut into 2 cm diamonds. For all vegetables, the above weight is given after peeling.

Preparation:

1. After the meat has rested in a very large pan with a straight, high rim (or flat saucepan), heat 3 tablespoons of oil and fry the meat in 2 portions one after the other on all sides hot, spicy and briefly. Pepper and salt well at the same time. Then immediately pour into a sieve, drain and collect the meat juice in a bowl underneath.
2. When all of the meat is seared, add the remaining 2 tablespoons of oil to the pan (or saucepan) and sauté onion, carrot and celery cubes for about 2 minutes. Sprinkle with the sugar and caramelize gently for another 2 minutes. Then stir in the tomato paste, roast it lightly, deglaze everything with 200 ml of wine and let it simmer over high heat. Pour in 200 ml of wine again and simmer again. Then pour in the stock, add the meat and meat juice, mix everything well, put a lid on the pan or saucepan and let it simmer over a medium heat for 60 – 65 minutes.
3. Meanwhile, cook the turnips in well-salted water for approx. 3 – 5 minutes until they are slightly firm to the bite. Drain, rinse a little under cold water, drain well and have it ready.
4. If you want to make the pappardelle yourself, you have to make it now and keep it ready on a floured tray up to 15 minutes before the end of the meat’s cooking time. Then slowly bring well-salted water to the boil (this applies to both bought and home-made water) and cook the pasta al dente parallel to the final of the ragout.

Completion:

1. When the meat is done, stir in 150 g of cranberries and season to taste again. Possibly add salt and pepper. Then stir the starch into the remaining 75 ml of red wine, stir into the ragout, let it set for 1 minute and fold in the turnips. Drain the finished pasta, drain well, place in a preheated bowl and mix with the walnut oil.
2. Then you can serve and top with the rest of the cranberries. Then just enjoy and look forward to the advent season. The dish is also very suitable for the Christmas dinner …………. well then, ‘n good’n.
3. Tip 10: It would be typically Italian if you mix the pasta with the ragout before serving and serve it that way. But I didn’t want that.