Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, venison and chestnut ragu. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Venison and chestnut ragu is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Venison and chestnut ragu is something which I have loved my entire life.
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.
To begin with this recipe, we have to prepare a few components. 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 400 g diced stewing venison
- Get 1 onion finely chopped
- Prepare 1 carrot finely chopped
- Take 1 stock celery finely chopped
- Get 2 cloves garlic finely chopped
- Make ready 2 tbsp flour
- Take Seasoning
- Make ready 1 packet precooked chestnuts
- Prepare 1 large glass red wine
- Get 1 tin good quality chopped tomatoes
- Take 1 tbsp tomato purée
- Take 1 tbsp balsamic vinegar
- Make ready 3 bay leaves
- Get 1 tbsp finely chopped sage
- Make ready 1 tbsp damson jam (or Equivalent)
- Take Thick ribbon pasta to serve
Our venison ragout shows how you can transform a traditional dish into a modern classic in just a few steps: The red cabbage is refined with apple and chestnut, and the bread dumplings are packed with fresh currants, whose acidic fruity flavor complements the bread perfectly. 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.
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)
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. Trim the duck marylands of excess fat and cut them into thigh and drumstick. Season the duck generously with salt and pepper.
So that’s going to wrap this up for this exceptional food venison and chestnut ragu recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
