Venison and chestnut ragu
Venison and chestnut ragu

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, venison and chestnut ragu. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Venison and chestnut ragu is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Venison and chestnut ragu is something which I’ve loved my entire life.

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

So that is going to wrap this up for this exceptional food venison and chestnut ragu recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!