30min venison and fennel ragu 🇮🇹

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, 30min venison and fennel ragu 🇮🇹. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Garden At Home With Sarah Raven, Wide Range of Products Available Online Venison From our Devon Farmlands. A slow cooked game ragu is one of my favourite dishes, but can take a long time to cook. Using good quality sausages can save time and results in hearty pasta dish for a weeknight. Here's a healthy, vegetable-packed venison ragu recipe.

To begin with this particular recipe, we must first prepare a few components. You can have 30min venison and fennel ragu 🇮🇹 using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make 30min venison and fennel ragu 🇮🇹:
  1. Take 5 good quality venison sausages
  2. Take 2 small fennel or 1 large
  3. Prepare 1 red onion
  4. Get 1 clove garlic
  5. Take 1 red chilli
  6. Get 1 bunch fresh basil
  7. Take 1 tbsp mixed herbs (dried)
  8. Get 1 tbsp mixed herbs (dried)
  9. Take Splash red wine
  10. Make ready 100 ml chicken stock
  11. Prepare 500 ml passata
  12. Get 250 g pasta (fusilli, penne or rigatoni)

Add the stock and tomatoes and return to the boil. You can serve the ragù straight away or leave it to cool. Remove from the oven and leave to cool in the tin, reserving the roasting juices. Heat a heavy casserole with a lid over a medium heat and add the pancetta.

Instructions to make 30min venison and fennel ragu 🇮🇹:
  1. Cook the pasta as per packet instructions, until al dente. Be sure to salt the boiling water.
  2. Finely dice the fennel, onion, garlic, basil (stems only), chilli. Reserve the fennel tops.
  3. Sauté in a hot pan with some olive oil until softened. Add mixed herbs
  4. Using scissors cut the skin off the sausages
  5. Add sausages to the pan and break up as you would mince
  6. Once the meat is browned add the wine and when alcohol has evaporated add the stock. Reduce.
  7. Add the passata, stir and reduce until mix is a deep red / orange colour
  8. Drain the pasta, saving a cup of the cooking water
  9. Mix in pasta and tear in basil leaves. Stir in some of the reserved water until the sauce has a shine to it
  10. Serve topped with basil, fennel tops and pepper. Buon appetito! 👌🏼🍝

Remove from the oven and leave to cool in the tin, reserving the roasting juices. Heat a heavy casserole with a lid over a medium heat and add the pancetta. Roasted venison haunch with red wine and rosemary gravy. Pork, fennel and chilli pasta sauce. Then heat the olive oil in a large ovenproof casserole dish before sautéing the onion and garlic for a few minutes.

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