Venison & Vermouth Ragù Bianco with Pappardelle

Venison is a meat not a lot of people reach for, and i strongly recommend you give it a go. If you're not into it, just use beef instead. For this November dinner-party dish I seared it hard, then cooked it slowly in loads of vermouth and beef stock until it completely fell apart. There’s no tomato here, the sauce is all about the venison, that lovely herbal hit from the vermouth and the richness from the stock. I finish the whole thing with milk, which softens everything and gives you this ridiculously silky ragù that clings to the pappardelle. LOADS of Parmesan over the top and you are in a very good place.