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

Venison and chestnut ragu.

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, venison and chestnut ragu. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Venison and chestnut ragu is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Venison and chestnut ragu is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have venison and chestnut ragu using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Venison and chestnut ragu:

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

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).

So that is going to wrap it up for this special food venison and chestnut ragu recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!