Game Ragu with Pappardelle

Ingredients

• Olive oil
• 1 red onion, peeled and finely chopped
• 2 carrots, peeled and chopped
• 1/2 rutabaga, peeled and diced
• Sprig fresh rosemary, leaves picked and chopped
• Small bunch fresh thyme, leaves picked
• 2 bay leaves
• 1 rabbit or hare, boned and cut into 1/2-inch dice
• 11 ounces venison haunch, cut into 1/2-inch dice
• 1 tablespoon all-purpose flour
• 1 large wine glass white wine
• Sea salt and freshly ground black pepper
• 1 pint good-quality chicken or vegetable stock
• 1 pound pappardelle
• Knob of butter
• 3 ounces freshly grated Parmesan
• 1 orange, zested, divided
• Bunch fresh flat-leaf parsley
• Extra-virgin olive oil

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