Venison Ragout Recipes

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Steps:

• Method 1. Heat your oven to 160°C/Fan 140°C/Gas 3 oven, if using. Sizzle the bacon or pancetta in a little olive oil, along with the onions, bay leaves and pinch of salt and pepper. Cook till the bay is fragrant and the onions tender and golden. 2. Season the diced venison. Add to the pot with the garlic, cinnamon and cloves. Sear till the venison browns. 3. Add enough wine to cover. Bubble it for a few mins so the alcohol evaporates a little. Stir in the tomato paste. 4. Simmer for 2 hrs on the hob or in the oven, till the meat almost falls apart when prodded with a fork. Or, pop the ragu in a slow cooker overnight. 5. Check a few times during cooking. Add a little water if the mix is dry. When cooked, shred the meat with a fork. It should just fall apart. Taste. Adjust seasoning.

VENISON RAGU

Steps:

• Venison Ragu.
• 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. Do not wash pan. Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic. Saute until vegetables are nearly soft. Add wine and reduce slightly.
• Return meat and juices to pan. Add stock, pepper to taste, and rosemary. Reduce heat to simmer. Simmer, covered partially, for 45 minutes. Adjust seasonings. Before serving, add parsley and parmesan.
• Serve with noodles, polenta, or gnocchi.

VENISON RAGU

Steps:

• Heat the butter over medium-high heat in a large, heavy pot like a Dutch oven. Add the onion, celery and carrots and cook gently for 5 to 8 minutes, stirring often. Do not brown them. Sprinkle a little salt over the veggies as they cook.
• When the vegetables are soft, stir in the chopped porcini and tomato paste and allow everything to cook for 3 or 4 minutes, again, stirring often. When the tomato paste begins to turn the color of brick, add the ground venison, the porcini soaking water and the broth. Bring to a simmer.
• Allow this to cook down over medium-low heat. Take your time here and resist the urge to do this over higher heat. Stir from time to time. When the liquid has mostly evaporated, add the wine and repeat the process. When that has mostly evaporated, add the milk, nutmeg and black pepper and stir well. Bring back to a simmer and add salt to taste. Let this cook until it is the consistency you want.
• When you add the milk to the sauce, bring a large pot of water to a boil. Add enough salt to make it taste like the sea. Once the ragu has thickened, add the pasta to the salty water and cook until its al dente.
• To serve, put the pasta in a large bowl and add a healthy ladle of sauce. Toss to combine. Give everyone their portion, then top with a small ladle's worth of sauce. Grate the cheese over the top and serve.

VENISON AND LENTIL RAGOUT

Steps:

• Mix the venison with the vinegar and two tablespoons of the olive oil. Allow to marinate for two hours.
• Heat two tablespoons of the olive oil in a heavy casserole. Add the onion, saute until it begins to soften, then add the mushrooms and carrot and saute about six minutes longer. Stir in the garlic.
• Add the wine, water, thyme, pepper, lentils and the venison with the marinade. Bring to a simmer, cover and allow to simmer for about one hour, until the lentils and the venison are tender. Stir in the beef stock and continue to cook about 20 minutes longer, until the stock is absorbed. Season to taste with salt and serve.