Name: Pappardelle with Wild Venison Sausage Sauce
Yield: Serves 4, as a main course
Ingredients: 1-2 sprigs marjoram or oregano; 500 g (1 lb) fresh pappardelle; 1 tablespoon balsamic vinegar; 150 mls (¼ pint) game, beef or chicken stock; 500 g (1 lb) wild venison sausages; 1 onion, peeled and chopped; 1 celery stalk, trimmed and finely chopped; 2-3 garlic cloves, peeled and finely chopped; 1 tablespoon extra-virgin olive oil

Preparation info

Serves
4
, as a main course

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Pappardelle are broad, flat noodles, which, when cooked, wind and fold themselves around a chunky meat sauce, as in this dish. If you cannot get or make pappardelle, tagliatelle or fettuccine can be used instead.

Ingredients

500 g (1 lb) wild venison sausages
1 onion, peeled and chopped</

Method

Remove the meat from the sausage skins. Fry the vegetables and garlic in the olive oil until wilted. Raise the heat, add the meat, and brown it briefly. Add the stock and the herbs. Simmer for about 40 minutes, uncovered, until the meat is tender and the sauce reduced. Finally, add the balsamic vinegar. Stir the sauce into the freshly cooked and drained pasta. In Tuscany a red wine vinegar woul

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