Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, venison and chestnut ragu. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Venison and chestnut ragu is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Venison and chestnut ragu is something which I’ve loved my whole life.
To get started with this particular recipe, we have to 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:
- Get diced stewing venison
- Prepare onion finely chopped
- Make ready carrot finely chopped
- Make ready stock celery finely chopped
- Make ready garlic finely chopped
- Make ready flour
- Get Seasoning
- Make ready precooked chestnuts
- Take large glass red wine
- Prepare good quality chopped tomatoes
- Take tomato purée
- Take balsamic vinegar
- Make ready bay leaves
- Take finely chopped sage
- Make ready damson jam (or Equivalent)
- Get 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’s going to wrap this up with this special food venison and chestnut ragu recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
