Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, venison and chestnut ragu. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Venison and chestnut ragu is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Venison and chestnut ragu is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have 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:
- Get diced stewing venison
- Take onion finely chopped
- Get carrot finely chopped
- Take stock celery finely chopped
- Make ready garlic finely chopped
- Get flour
- Prepare Seasoning
- Get precooked chestnuts
- Prepare large glass red wine
- Get good quality chopped tomatoes
- Get tomato purée
- Prepare balsamic vinegar
- Take bay leaves
- Prepare finely chopped sage
- Prepare damson jam (or Equivalent)
- Prepare Thick ribbon pasta to serve
Instructions 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 is going to wrap it up with this special food venison and chestnut ragu recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
