Читать книгу Fortnum & Mason: Christmas & Other Winter Feasts - Tom Bowles Parker - Страница 37

· 3 tablespoons olive oil

· 200g Pecorino Romano cheese, grated

· 2 teaspoons chopped rosemary

· 2 teaspoons chopped parsley

· 2 teaspoons crushed juniper berries

Peel the carrots, onion and garlic and cut them and the celery into rough chunks. Place in a food processor and blitz until finely chopped.

Heat the tablespoon of olive oil in a large, heavy-based frying pan, then add the minced venison and sear over a high heat until golden brown. Remove from the pan and set aside. Reduce the heat, add the butter, then stir in the vegetables and garlic and cook gently until soft. Return the venison to the pan, pour in the red wine and simmer until reduced by two-thirds. Add the beef stock, chicken stock, herbs and some salt and pepper and simmer gently for 1½–2 hours, until most of the liquid has evaporated and the mixture is moist and well-flavoured.

While the venison is cooking, put all the ingredients for the red cabbage into a separate pan, cover and cook gently for about 1 hour, until the cabbage is tender and most of the liquid has evaporated. Season to taste and drain off any excess liquid. Cook the pasta in a large pan of boiling salted water until al dente, then drain. Stir the cabbage into the venison ragù. Toss with the pasta, half the olive oil and half the cheese and adjust the seasoning if necessary. Divide between serving bowls and scatter over the rest of the cheese, the chopped rosemary, parsley and the crushed juniper berries. Drizzle over the remaining olive oil and serve straight away.