Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, venison and chestnut ragu. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Venison and chestnut ragu is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Venison and chestnut ragu is something that I have loved my entire life.
A Winter's day is perfect for a BBQ Pit Boys four Mushroom Ragu loaded up with Venison backstrap. Loud brash northern bloke cooking real food. Hunted, forged, gathered and grown foods.
To begin with this particular recipe, we must prepare a few components. You can cook 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:
- Prepare 400 g diced stewing venison
- Make ready 1 onion finely chopped
- Get 1 carrot finely chopped
- Prepare 1 stock celery finely chopped
- Make ready 2 cloves garlic finely chopped
- Take 2 tbsp flour
- Get Seasoning
- Take 1 packet precooked chestnuts
- Take 1 large glass red wine
- Take 1 tin good quality chopped tomatoes
- Prepare 1 tbsp tomato purée
- Take 1 tbsp balsamic vinegar
- Make ready 3 bay leaves
- Prepare 1 tbsp finely chopped sage
- Make ready 1 tbsp damson jam (or Equivalent)
- Make ready Thick ribbon pasta to serve
Making traditional Italian venison pasta sauce is pretty straightforward, but it does require some patience because of the long cooking time involved. Ragù is the Italian word for a meat sauce with or without tomato (in the latter case it is called bianco, white). It is not a tomato sauce with meat, but a. British venison is free-range, organic, delicious, available all year round, and doesn't have to be eaten as part of a medieval banquet.
Steps 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)
Using venison is an inexpensive way of incorporating delicious game meat into your menu, but you can also substitute lamb or beef if you wish. Orecchiette is made of only flour and water, so it has a great chewiness and bite. This venison ragù is fun to make and can double up as a fantastic pie filling. Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour. Add the venison mince, and turn up the heat a little.
So that is going to wrap this up for this exceptional food venison and chestnut ragu recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
