Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, venison and chestnut ragu. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Free UK Delivery on Eligible Orders Garden At Home With Sarah Raven, Wide Range of Products Available Online Fry the venison or beef in the same pan, in batches, until brown (don't overcrowd the pan or the meat will boil in its juices). Remove the meat and transfer to a casserole or pot with a tight-fitting lid, along with the bacon and any scrapings from the pan. Meanwhile gently fry the diced vegetables in a little poultry fat until sweet with a little bite. Cook the pasta in lightly salted boiling water following the packaging instructions, drain then toss through the venison ragu with a little grated Parmesan.
Venison and chestnut ragu is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Venison and chestnut ragu is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have venison and chestnut ragu using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Venison and chestnut ragu:
- Take 400 g diced stewing venison
- Prepare 1 onion finely chopped
- Take 1 carrot finely chopped
- Prepare 1 stock celery finely chopped
- Make ready 2 cloves garlic finely chopped
- Prepare 2 tbsp flour
- Take Seasoning
- Take 1 packet precooked chestnuts
- Take 1 large glass red wine
- Prepare 1 tin good quality chopped tomatoes
- Prepare 1 tbsp tomato purée
- Get 1 tbsp balsamic vinegar
- Prepare 3 bay leaves
- Get 1 tbsp finely chopped sage
- Take 1 tbsp damson jam (or Equivalent)
- Take Thick ribbon pasta to serve
Sizzle the bacon or pancetta in a little olive oil, along with the onions, bay leaves and pinch of salt and pepper. Most pasta with venison ragu recipes also include spices and herbs such as juniper berries, cinnamon and cloves and, sometimes, sage, rosemary and thyme. In this recipe, I used bay leaves, cloves, cinnamon and juniper berries. If you can't find juniper berries you can replace them by adding a bit of gin or rosemary.
Instructions to make Venison and chestnut ragu:
- Coat the venison in flour and season with salt and pepper.
- Heat a tbsp olive oil in a heavy based, oven proof pan with a lid and brown off the meat. Once brown, remove from the pan.
- Add another tbsp olive oil over a medium low heat and fry off the onion, carrot, celery and garlic
- Once soft, add the meat and chestnuts and fry for a couple of minutes.
- Then turn up the heat, add the wine and reduce for a couple of minutes. Turn down the heat and add the tinned tomatoes, half a can of water, the purée, balsamic vinegar and herbs and simmer for a few minutes.
- Meanwhile preheat the oven to 150 degrees centigrade. Put the lid on the ragu mixture and slow cook in the oven for at least two hours. Check ever so often, give it a stir and add a little water to keep it loose.
- You’ll know it’s done whenever the meat falls apart. Stir in the damson jam and serve with thick ribboned pasta (thick is best so the sauce can cling to it)
In this recipe, I used bay leaves, cloves, cinnamon and juniper berries. If you can't find juniper berries you can replace them by adding a bit of gin or rosemary. Venison requires slow cooking, so this isn't a dish you can make quickly. In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.
So that’s going to wrap this up for this exceptional food venison and chestnut ragu recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
