As winter settles over Stratford, there’s no better way to embrace the season than with a warm, comforting bowl of South African-inspired cuisine. At Braai House, we pride ourselves on bringing bold flavors and hearty dishes to your table. Today, we’re sharing a recipe that embodies the heart of our menu: Pappardelle with Venison Ragu, paired with braised red cabbage and topped with grated pecorino cheese.
This dish combines rich, slow-cooked venison with earthy spices, a touch of red wine, and tender ribbons of pappardelle. It’s a perfect example of how we honor South African flavors while adding a modern twist. Let’s dive into the recipe!
Ingredients For the Ragu
2 carrots
1 onion
3 garlic cloves
2 celery sticks
600g ground venison
50g butter
500ml red wine
500ml beef stock
250ml chicken stock
2 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste
For the Red Cabbage
½ small red cabbage, sliced
50g soft dark brown sugar
100ml red wine
1 cinnamon stick
To Finish
500g dried pappardelle pasta
3 tablespoons olive oil
200g pecorino cheese, grated
2 teaspoons chopped parsley
2 teaspoons chopped rosemary
2 teaspoons crushed juniper berries
Method For Preparing the Ragu
Peel and roughly chop the carrots, onion, garlic, and celery. Place them in a food processor and pulse until finely chopped.
Heat 1 tablespoon of olive oil in a heavy-based pan over high heat. Add the venison and sear until golden brown, then remove from the pan and set aside.
Lower the heat to medium, add butter to the pan, and stir in the chopped vegetable mixture. Cook gently until softened.
Return the venison to the pan and deglaze with red wine. Allow the wine to reduce by two-thirds.
Add beef stock, chicken stock, thyme, bay leaves, and season with salt and pepper. Simmer for 1–1.5 hours, stirring occasionally, until the ragu has a thick, moist consistency.
Braising the Red Cabbage
Combine all red cabbage ingredients in a pot.
Cook on low heat for 1 hour, stirring occasionally, until the cabbage is tender and most of the liquid has evaporated.
Bringing It All Together
Cook the pappardelle in salted boiling water until al dente.
Fold the braised red cabbage into the venison ragu, mixing well.
Toss the cooked pasta into the ragu, along with half of the olive oil and pecorino cheese.
Divide the pasta into six serving bowls. Finish with a drizzle of olive oil, remaining pecorino, and a sprinkle of parsley, rosemary, and crushed juniper berries.
Why This Recipe Shines
This dish brings together the bold flavors of South African-inspired cuisine with the hearty satisfaction of a winter pasta. The venison ragu is rich and comforting, while the red cabbage adds a subtle sweetness and vibrant color. Finished with the sharp, salty tang of pecorino cheese and aromatic herbs, every bite is a celebration of the season.
At Braai House in Stratford, we’re passionate about sharing the flavors of South Africa through innovative and authentic recipes like this one. Whether you’re dining with us or recreating this meal at home, we hope it brings warmth to your winter evenings.
Plan Your Visit to Braai House
If you loved this recipe, visit Braai House in Stratford to experience more South African-inspired dishes, crafted with care and creativity. Our cozy atmosphere and bold flavors make us the perfect destination for your next meal.