Hello everybody, it’s John, welcome to our 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’m gonna make it a bit unique. This is gonna smell and look delicious.

Venison and chestnut ragu is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Venison and chestnut ragu is something which I’ve loved my entire life. They are fine and they look fantastic.

Great recipe for Venison and chestnut ragu. This was an experiment which turned out well. Much like stewing beef, you can slow cook stewing venison too. I used many of the same ingredients that I'd use for a beef ragu but added a bit of damson jam (homemade by my mother in law) for sweetness at.

To begin 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 that.

The ingredients needed to make Venison and chestnut ragu:

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

Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Venison and Chestnut Casserole Enjoy the rich wintery flavours of red wine, chestnuts and tender venison in this hearty casserole. You can make it a day ahead, store in the fridge and simply reheat in a pan before serving with creamy mashed potato or boiled rice to absorb the juices.

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)

Venison and Chestnut Casserole Enjoy the rich wintery flavours of red wine, chestnuts and tender venison in this hearty casserole. You can make it a day ahead, store in the fridge and simply reheat in a pan before serving with creamy mashed potato or boiled rice to absorb the juices. Return the venison mixture to the pan, add the wine and turn the heat up to bring it to the boil. Add the stock and tomatoes and return to the boil. This divine pasta with venison ragu recipe comes from Trentino-Alto Adige, the North Eastern Italian region which borders Austria and Switzerland and stretches across the Dolomite Alps.

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