Game ragu

Rabbit, venison, mallard - cooked with celery, carrot, onions, bay, thyme, white wine, vegetable bouillon. We slow braised it in the oven, then cooked papardelle and added to the light stew. It was unbelievably good! Very simple, but the flavours were just perfect. Jamie at Home to thank for this one.
Similar in its way to the Chick Pea and Cavolo Nero recipe from River Cafe: same mirepoix base and white wine flavouring. It just works so well.