Recipe of Speedy Venison and chestnut ragu

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, venison and chestnut ragu. It is one of my favorites food recipes. This time, I will make it a little bit tasty. 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 simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Venison and chestnut ragu is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Take 400 g diced stewing venison
2. Make ready 1 onion finely chopped
3. Get 1 carrot finely chopped
4. Prepare 1 stock celery finely chopped
5. Prepare 2 cloves garlic finely chopped
6. Take 2 tbsp flour
7. Get Seasoning
8. Take 1 packet precooked chestnuts
9. Prepare 1 large glass red wine
10. Prepare 1 tin good quality chopped tomatoes
11. Take 1 tbsp tomato purée
12. Make ready 1 tbsp balsamic vinegar
13. Take 3 bay leaves
14. Prepare 1 tbsp finely chopped sage
15. Get 1 tbsp damson jam (or Equivalent)
16. Take 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.

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