Venison and chestnut ragu
Venison and chestnut ragu

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, venison and chestnut ragu. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

This is a lovely, warming winter dish made from lean venison and seasonal chestnuts. Delicious served with soft polenta or mashed potato. For an Italian take on venison, try this gorgeous venison ragù. In deep fry pan or dutch oven: Brown venison in olive oil.

Venison and chestnut ragu is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Venison and chestnut ragu is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

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. This divine pasta with venison ragu recipe comes from Trentino-Alto Adige, the North Eastern Italian region which borders Austria and Switzerland and stretches across the Dolomite Alps.

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)

Sizzle the bacon or pancetta in a little olive oil, along with the onions, bay leaves and pinch of salt and pepper. This divine pasta with venison ragu recipe comes from Trentino-Alto Adige, the North Eastern Italian region which borders Austria and Switzerland and stretches across the Dolomite Alps. Food in Trentino-Alto Adige is a mixture of Austrian and Italian and game is an important part of the regional cuisine. Season the ragu with lots of pepper. Add the chestnuts and the cooked pasta or gnocchi, if using.

So that is going to wrap this up with this exceptional food venison and chestnut ragu recipe. Thanks so much for reading. I am sure you can make this at home. There is 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. Thanks again for reading. Go on get cooking!