Venison and chestnut ragu
Venison and chestnut ragu

Hey everyone, hope you are 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. For mine, I will make it a little bit unique. This will be really delicious.

Venison and chestnut ragu is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Venison and chestnut ragu is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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 diced stewing venison
  2. Make ready onion finely chopped
  3. Make ready carrot finely chopped
  4. Prepare stock celery finely chopped
  5. Prepare garlic finely chopped
  6. Take flour
  7. Take Seasoning
  8. Take precooked chestnuts
  9. Take large glass red wine
  10. Make ready good quality chopped tomatoes
  11. Take tomato purée
  12. Get balsamic vinegar
  13. Take bay leaves
  14. Make ready finely chopped sage
  15. Take damson jam (or Equivalent)
  16. Take Thick ribbon pasta to serve
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)

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