Venison and chestnut ragu.
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, venison and chestnut ragu. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
Venison and chestnut ragu is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They're fine and they look wonderful. Venison and chestnut ragu is something that I have loved my entire life.
To get started with this 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 can achieve that.
The ingredients needed to make Venison and chestnut ragu:
- {Prepare of diced stewing venison.
- {Prepare of onion finely chopped.
- {Make ready of carrot finely chopped.
- {Prepare of stock celery finely chopped.
- {Take of garlic finely chopped.
- {Prepare of flour.
- {Prepare of Seasoning.
- {Take of precooked chestnuts.
- {Take of large glass red wine.
- {Take of good quality chopped tomatoes.
- {Get of tomato purée.
- {Make ready of balsamic vinegar.
- {Take of bay leaves.
- {Get of finely chopped sage.
- {Get of damson jam (or Equivalent).
- {Make ready 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).
So that's going to wrap it up with this exceptional food venison and chestnut ragu recipe. Thank you very much for reading. I am confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!