Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, venison and chestnut ragu. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Venison and chestnut ragu is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Venison and chestnut ragu is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. 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:
- Prepare diced stewing venison
- Prepare onion finely chopped
- Take carrot finely chopped
- Prepare stock celery finely chopped
- Get garlic finely chopped
- Get flour
- Take Seasoning
- Prepare precooked chestnuts
- Take large glass red wine
- Get good quality chopped tomatoes
- Make ready tomato purée
- Prepare balsamic vinegar
- Prepare bay leaves
- Take finely chopped sage
- Take damson jam (or Equivalent)
- Get 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 your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
