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Home Cooking

Venison/rabbit ragu

Soop | Sep 3, 201503:03 AM     46

I just yesterday got onto the topic of game with my girlfriend, and she suggested I cook a dish for her birthday, so I'm going to pull out all the stops to make a nice gamey pasta dish. I don't want an actual recipe yet, but I'm just weighing up the pros and cons.

I think this would be quite nice, because I'm not actually a fan of venison, but I'm not sure whether I want to use venison or rabbit or both. I'll probably avoid wine in the ragu, as I have in mind something thick, herby and tomatoey, flecked with meat, and served on fresh papardelli.

My questions are:
Will slow-cooked venison pair up (or even work at all) well with a tomato sauce?
Would rabbit be superior?
Would the strong taste of venison be tempered by a thick tomato sauce?
I've often found that cooking tomatoes for a long time reduces their tangy flavour, so I might slow cook the meat seperately, then add the drained tomatoes, and heat them through for 5-10 minutes
And lastly, it there any way to avoiding too much fiddling with rabbt bones? I've only cooked it once before, and It was practically inedible as it was tough and bony (definitely need tips here)

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