Ragu di cervo

Ragù di Cervo is a classic northern Italian venison ragù, traditionally served during the colder months. The meat is cooked in chunks, along with fresh vegetables, red wine, aromatic spices, and a small amount of pork belly, which gives the ragù body and depth.

The nose is robust and spicy, the palate juicy with a distinct gamey note, rounded off by the red wine. The sauce has body without being heavy. Recommendation: Use buckwheat pappardelle or pizzoccheri as a pasta base, or alternatively as a filling for lasagna. A robust red from Northern Italy would be a good match—a Lagrein from South Tyrol or a Valpolicella Ripasso would be excellent.