Simple Way to Make Any-night-of-the-week Venison and chestnut ragu

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, venison and chestnut ragu. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

A Winter's day is perfect for a BBQ Pit Boys four Mushroom Ragu loaded up with Venison backstrap. See more ideas about venison, venison recipes, game food. · Very little work is required to make this easy venison and chestnut stew recipe. This is a beautiful, thick, rich and wholesome Italian-style ragu but made with our gamey wild venison, and a tickle of earthy spice. Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK.

Venison and chestnut ragu is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Venison and chestnut ragu is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have 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:

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

Making traditional Italian venison pasta sauce is pretty straightforward, but it does require some patience because of the long cooking time involved. Ragù is the Italian word for a meat sauce with or without tomato (in the latter case it is called bianco, white). It is not a tomato sauce with meat, but a. Charcoal Grilled Venison Round Steak~Chestnut Sauce~ is a dish that Sōma Yukihira cooked for his duel against Eishi Tsukasa.

Steps 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)

It is not a tomato sauce with meat, but a. Charcoal Grilled Venison Round Steak~Chestnut Sauce~ is a dish that Sōma Yukihira cooked for his duel against Eishi Tsukasa. It has a mellow flavor, and Sōma used chestnuts to create an unique sauce. He used coffee to increase the richness of the sauce, as taught by Kojirō during the Stagiaire. British venison is free-range, organic, delicious, available all year round, and doesn't have to be eaten as part of a medieval banquet.

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