Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, venison and chestnut ragu. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Venison and chestnut ragu is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Venison and chestnut ragu is something which I’ve loved my entire life.

A Winter's day is perfect for a BBQ Pit Boys four Mushroom Ragu loaded up with Venison backstrap. 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? Loud brash northern bloke cooking real food.

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

Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour. In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Remove to plate, with any juices.

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)

Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. For the chestnuts: Knead together chestnut flour. powdered sugar, cold butter and egg yolks. Thinly roll out and place in a greased baking pan. Making traditional Italian venison pasta sauce is pretty straightforward, but it does require some patience because of the long cooking time involved.

So that is going to wrap this up with this exceptional food venison and chestnut ragu recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!