New Year's Day Dinner - Pappardelle with Venison Ragù, Red Cabbage & Pecorino + Spiced Parsnip Soup

Our first dinner in 2021 was chosen from Fortnum & Mason's cookbook, Christmas & Other Winter Feasts that J bought for me when we were at its flagship store in Piccadilly, London two years ago. The starter was spiced parsnip soup and the main was pappardelle with venison ragù, red cabbage and pecorino. 

The soup was made with onion, leek, garlic, fresh ginger, parsnip, chicken stock (instead of vegetable stock that the original recipe called for), cumin and nutmeg. Very creamy without cream. Butter was used to sauté veggies, which added the soup richness. Spices made the soup to be a friendly winter warmer. It would become a lovely light dinner with some hearty bread as the recipe suggested.

The main was very interesting. First of all, it must have been my first venison in my life. The recipe for the ragù part was straightforward. Browned minced venison, sautéed onion, carrot, celery and garlic, combined both and simmered with red wine, chicken stock, beef stock, fresh thyme and a bay leaf about two hours. Meanwhile, slowly cook red cabbage with red wine, dark brown sugar and cinnamon (I used ground cinnamon while the recipe called for a cinnamon stick) about one hour. Then, mixed ragù and cabbage, tossed them with boiled pappardelle, olive oil and a generous amount of Pecorino Romano. Garnished with fresh parsley, fresh rosemary and crushed juniper berries.  

I was a bit worried that the sugar-braised cabbage could make the whole sauce too sweet, but I followed the recipe anyway. I am glad that I did so. Various flavors were beautifully merged. Each level of sweet, salt, and spice was neatly balanced. Pappardelle was a right shape of pasta here. The dish was quite distinctive. J said the dinner was the best of 2021. Woohoo! I can be lazy through the rest of the year.