Venison and chestnut ragu
Venison and chestnut ragu

Hey everyone, hope you’re 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. This time, I will make it a bit tasty. This will be really delicious.

Great recipe for Venison and chestnut ragu. This was an experiment which turned out well. Much like stewing beef, you can slow cook stewing venison too. I used many of the same ingredients that I'd use for a beef ragu but added a bit of damson jam (homemade by my mother in law) for sweetness at.

Venison and chestnut ragu is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Venison and chestnut ragu is something that I have loved my whole life. They’re fine and they look wonderful.

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

Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Venison and Chestnut Casserole Enjoy the rich wintery flavours of red wine, chestnuts and tender venison in this hearty casserole. You can make it a day ahead, store in the fridge and simply reheat in a pan before serving with creamy mashed potato or boiled rice to absorb the juices.

Instructions 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 and Chestnut Casserole Enjoy the rich wintery flavours of red wine, chestnuts and tender venison in this hearty casserole. You can make it a day ahead, store in the fridge and simply reheat in a pan before serving with creamy mashed potato or boiled rice to absorb the juices. Return the venison mixture to the pan, add the wine and turn the heat up to bring it to the boil. Add the stock and tomatoes and return to the boil. Sizzle the bacon or pancetta in a little olive oil, along with the onions, bay leaves and pinch of salt and pepper.

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