Venison and chestnut ragu.
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, venison and chestnut ragu. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Venison and chestnut ragu is one of the most favored of recent trending meals in the world. It's enjoyed by millions daily. It is simple, it's quick, it tastes yummy. Venison and chestnut ragu is something that I've loved my entire life. They're nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- {Take 400 g of diced stewing venison.
- {Make ready 1 of onion finely chopped.
- {Make ready 1 of carrot finely chopped.
- {Take 1 of stock celery finely chopped.
- {Take 2 cloves of garlic finely chopped.
- {Make ready 2 tbsp of flour.
- {Prepare of Seasoning.
- {Get 1 packet of precooked chestnuts.
- {Prepare 1 of large glass red wine.
- {Take 1 tin of good quality chopped tomatoes.
- {Get 1 tbsp of tomato purée.
- {Prepare 1 tbsp of balsamic vinegar.
- {Prepare 3 of bay leaves.
- {Get 1 tbsp of finely chopped sage.
- {Make ready 1 tbsp of damson jam (or Equivalent).
- {Take of Thick ribbon pasta to serve.
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).
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