How to Make Super Quick Homemade Venison and chestnut ragu

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive 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 recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Sous Vide Venison Loin and Venison ragu recipe a try for yourself? 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.

Venison and chestnut ragu is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Venison and chestnut ragu is something which 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 cook it.

The ingredients needed to make Venison and chestnut ragu:

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

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. It has a mellow flavor, and Sōma used chestnuts to create an unique sauce.

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)

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. In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary.

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