Steps to Prepare Award-winning Venison and chestnut ragu

Venison and chestnut ragu. A Winter's day is perfect for a BBQ Pit Boys four Mushroom Ragu loaded up with Venison backstrap. See more ideas about venison, venison recipes, game food. · Very little work is required to make this easy venison and chestnut stew recipe. This is a beautiful, thick, rich and wholesome Italian-style ragu but made with our gamey wild venison, and a tickle of earthy spice.

I added a marrow bone into the sauce when I cooked it for extra flavour. also I always scrape off. Drain the pasta then pour in to the ragu mix. Make the Ragu base by gently frying the onion, carrot, leek and celery together with a little oil until soft and translucent.

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, venison and chestnut ragu. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Venison and chestnut ragu is one of the most favored of recent trending meals on earth. It's simple, it's fast, it tastes delicious. It's enjoyed by millions every day. They are fine and they look wonderful. Venison and chestnut ragu is something which 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. See more ideas about venison, venison recipes, game food. · Very little work is required to make this easy venison and chestnut stew recipe. This is a beautiful, thick, rich and wholesome Italian-style ragu but made with our gamey wild venison, and a tickle of earthy spice.

To get started 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 cook it.

The ingredients needed to make Venison and chestnut ragu:

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

Add in the garlic, sage and rosemary, season and leave to one side. Duck, mandarin & chestnut ragu by Karen Martini. Now that spring is nearly here, why not try some duck? 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:

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).

Venison Loin and Backstrap Steak Recipes. Steak is an umbrella term for any tender cut of venison that can be cooked to perfection. It should come as no surprise that the tenderloin is aptly named and while it is without a doubt delicious, there's usually not enough of it to feed a hungry family of four. This bolognese style ragu is made with venison mince, sausages, worcestershire sauce, tomato paste, beef stock, italian herbs, canned tomatoes. This delicious bolognese style ragu is made with venison mince and packed full of flavour.

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