Game in the summer doesn't sound right (even though it is just coming into season) probably due to its associations with pies, roasts and rich sauces but the Italian idea of cooking it very slowly with swede and onions, into a ragú, works brilliantly as the meat becomes very tender and is delicious as a sauce for pasta.
My 'parpadelle' is actually snapped dried lasagne (it took a while to perfect the knack of snapping so that the sheets don’t split into shards but even ribbons) which gives it a rustic look. You can use any furred game - I used rabbit and venison ready prepared by the butcher - as long as it is cut into very small bits.
Have a look at Jamie Oliver's recipe: http://www.jamieoliver.com/recipes/meat-recipes/game-ragu-with-pappardelle_1
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