Venison and chestnut ragu
Venison and chestnut ragu

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, venison and chestnut ragu. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Venison and chestnut ragu is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Venison and chestnut ragu is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have venison and chestnut ragu using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Venison and chestnut ragu:
  1. Make ready 400 g diced stewing venison
  2. Make ready 1 onion finely chopped
  3. Make ready 1 carrot finely chopped
  4. Get 1 stock celery finely chopped
  5. Make ready 2 cloves garlic finely chopped
  6. Get 2 tbsp flour
  7. Get Seasoning
  8. Prepare 1 packet precooked chestnuts
  9. Prepare 1 large glass red wine
  10. Take 1 tin good quality chopped tomatoes
  11. Take 1 tbsp tomato purée
  12. Make ready 1 tbsp balsamic vinegar
  13. Prepare 3 bay leaves
  14. Take 1 tbsp finely chopped sage
  15. Get 1 tbsp damson jam (or Equivalent)
  16. Make ready Thick ribbon pasta to serve

Delicious served with soft polenta or mashed potato. For an Italian take on venison, try this gorgeous venison ragù. Enjoy the rich wintery flavours of red wine, chestnuts and tender venison in this hearty casserole. You can make it a day ahead, store in the fridge and simply reheat in a pan before serving with creamy mashed potato or boiled rice to absorb the juices.

Instructions to make Venison and chestnut ragu:
  1. Coat the venison in flour and season with salt and pepper.
  2. 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.
  3. Add another tbsp olive oil over a medium low heat and fry off the onion, carrot, celery and garlic
  4. Once soft, add the meat and chestnuts and fry for a couple of minutes.
  5. 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.
  6. 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.
  7. 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)

Toss the venison pieces in the flour and shake off the excess. PLATE: For each serving, spoon ragout with pasta into a warm pasta bowl. Top with shaved parmesan and crispy sage leaves. 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.

So that is going to wrap this up with this exceptional food venison and chestnut ragu recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!