Simple Way to Make Homemade Venison and chestnut ragu

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, venison and chestnut ragu. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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. In deep fry pan or dutch oven: Brown venison in olive oil.

Venison and chestnut ragu is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Venison and chestnut ragu is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook venison and chestnut ragu using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Venison and chestnut ragu:

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

It is not a tomato sauce with meat, but a. Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour. Venison Loin and Backstrap Steak Recipes. Steak is an umbrella term for any tender cut of venison that can be cooked to perfection.

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. British venison is free-range, organic, delicious, available all year round, and doesn't have to be eaten as part of a medieval banquet. Add the venison mince, and turn up the heat a little.

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