Ingredients
| 1 venison neck or shoulder (or use lamb if preferred) | |
| 5 cloves garlic, crushed with side of knife | |
| 2 sprigs rosemary | |
| fat or oil, to fry | |
| 2 leeks, darkest green tops removed, the rest washed and sliced | |
| 200g portobello mushrooms | |
| 300g shiitake mushrooms | |
| 200g oyster mushrooms | |
| 1 tablespoon porcini powder (or fresh porcini if you are lucky enough to get them) | |
| ½ bottle red wine | |
| 300ml veal stock (or use dark chicken or venison stock) | |
| 5 parsley stalks | |
| sherry vinegar to taste | |
| 4 portions homemade pappardelle | |
| a knob of unsalted butter | |
| a wedge of good parmesan | |
| 1 tablespoon capers | |
| a handful flat-leafed parsley, chopped | |
| 10 kalamata olives, stones removed, quartered |
Instructions
| 1. | Season the venison neck 2 days in advance, by rubbing the meat with two of the crushed garlic cloves and one sprig of rosemary. Set aside in the fridge. |
| 2. | When ready to make the dish, heat the oven to 160°C. |
| 3. | Heat a little fat in a pan and gently fry the sliced leek until softened. |
| 4. | Add the mushrooms and porcini powder and cook until the mushrooms have softened. |
| 5. | Add the red wine and the stock, then transfer the leek and mushrooms mixture to a roasting tray. |
| 6. | Add the remaining garlic and rosemary and the parsley stalks. |
| 7. | Lay the venison on top of the leek and mushroom mixture, arranging it so the meat is at least half covered by liquid. |
| 8. | Cover the tray with baking paper and foil. |
| 9. | Cook for 6 hours (or for longer on a lower heat if you have time). Remove from the oven and allow to cool. |
| 10. | Remove the venison and discard the parsley stalks and rosemary sprig. |
| 11. | Carefully remove the meat from the bone, cut into small pieces then return the meat to the leeks and mushroom sauce. |
| 12. | Season with salt, plenty of black pepper and sherry vinegar if it needs to be sharpened. |
| 13. | Cook the pasta in a large pot of boiling, salted water until al dente. |
| 14. | Drain the pasta and add to a pan with about half of the meat sauce. |
| 15. | Toss the pasta through the sauce with a knob of butter and some grated parmesan. Keep tossing for a minute to thicken the sauce. |
| 16. | Finish with capers, parsley and olives. Serve with extra parmesan. |
| 17. | The rest of the sauce keeps for 5 days in the fridge or it can be frozen (it's great with luxurious, silky mashed potato). |
Illustration Kohl Tyler-Dunshea
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