Venison Rugu Ragu Ragout Recipes

VENISON RAGU

Venison Ragu image

Make and share this Venison Ragu recipe from Food.com.

Provided by Venison Steaks.com

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs venison stew meat
olive oil
1 carrot, diced
1 onion, diced
2 leeks, diced
1 fennel bulb, diced
2 garlic cloves, minced
1/2 cup red wine
1/4 cup lamb broth or 1/4 cup venison broth
1/2 cup roasted tomatoes or 1/2 cup canned roma tomato
1 teaspoon fennel seed
1 sprig fresh rosemary
2 tablespoons parsley, minced
parmesan cheese, to taste
salt, to taste
pepper
salt venison

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.

Nutrition Facts : Calories 349.4, Fat 6.5, SaturatedFat 1.5, Cholesterol 40.9, Sodium 90.5, Carbohydrate 17.8, Fiber 4, Sugar 4.4, Protein 51.1

VENISON RUGU RAGU RAGOUT

Venison Rugu Ragu Ragout image

Make and share this Venison Rugu Ragu Ragout recipe from Food.com.

Provided by Geo315

Categories One Dish Meal

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground venison or 1 lb ground beef
1 (10 ounce) can mushroom soup
1 (10 ounce) package white mushrooms, slice them up
1 medium onion, sliced up
1 ounce canola oil
1 ounce butter (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb egg noodles, cooked

Steps:

In a large frying pan brown the meat, add onions and mushrooms and butter and fry.
till onions are soft and the mushrooms soften, About 10 minutes on medium.
Put into a crock pot and add all the rest of the ingred.
Cook on auto for 2 hours. Add 1 tbs corn starch to thicken and cook for 1/2 hour more.
Serve over the noodles.
You can serve over rice for a change.
You can add red pepper for a little kick.
You can spice it up using other ingred's.
in the cabinet for a different taste.

Nutrition Facts : Calories 729.1, Fat 21.8, SaturatedFat 6, Cholesterol 186.6, Sodium 546.9, Carbohydrate 89.4, Fiber 5.1, Sugar 4.8, Protein 43.8

More about "venison rugu ragu ragout recipes"

HUGH FEARNLEY-WHITTINGSTALL'S VENISON RAGU - COUNTRYFILE.COM

Web The River Cottage chef and author gives us his rich and earthy recipe for Venison pasta ragu. Perfect for a slow-cooked treat at the end of a winter walk.
From countryfile.com

See details

TAGLIATELLE WITH VENISON RAGù RECIPE | DELICIOUS. MAGAZINE

Web 1 small onion, finely chopped 4 garlic cloves, chopped 2 bay leaves 2 thyme sprigs 1 rosemary sprig, all tied together with string 1 tbsp ground mixed spice 3 tbsp tomato purée 500ml red wine 500ml whole milk 500g fresh egg tagliatelle 50g unsalted butter
From deliciousmagazine.co.uk

See details

VENISON RAGù | CLASSIC PULLED MEAT SAUCE WITH PAPPARDELLE

Web The Perfect Venison Ragù Recipe To Use Up Deer Roast This venison ragù recipe is the perfect way to enjoy venison during the colder months. The rich, hearty sauce is perfect for spooning over pasta or polenta, and it can also be used as a filling for ravioli or lasagna.
From missallieskitchen.com

See details

PAPPARDELLE PASTA WITH VENISON RAGU FROM TRENTINO-ALTO ADIGE

Web Jan 6, 2018 Most pasta with venison ragu recipes also include spices and herbs such as juniper berries, cinnamon and cloves and, sometimes, sage, rosemary and thyme. In this recipe, I used bay leaves, cloves, cinnamon and juniper berries. If you can’t find juniper berries you can replace them by adding a bit of gin or rosemary.
From the-pasta-project.com

See details

SLOW-COOKED VENISON RAGù RECIPE - THE TELEGRAPH

Web Dec 28, 2014 Heat a good splash of oil in a wide-based pan over a medium-high heat. Season the venison with salt, then brown (in batches) until golden all over; remove. Turn the heat down to low and add the ...
From telegraph.co.uk

See details

VENISON, TOMATO AND ROSEMARY RAGù RECIPE - GREAT BRITISH CHEFS

Web 1 hour 30 minutes Emily Watkins' venison ragù is packed with aromatic pepper, star anise and juniper berries. She finishes off the stew with Piccolo cherry tomatoes which adds a sweet balance to the fiery peppercorns. Served with toasty grilled polenta, this is a must-try for the colder months. First published in 2019 discover more: Venison Recipes
From greatbritishchefs.com

See details

VENISON RAGU PERFECT WITH PASTA - KRUMPLI

Web Jun 28, 2023 Heat the oil in a heavy-based 24cm or 10" saucepan or Dutch oven and cook the bacon over a medium heat for 10 minutes. Cut the onion in half, peel it and then cut it into a 2-3mm (⅛") dice. Season the venison with the salt and pepper. Push the bacon to one side, add the venison, and sear the venison on both sides.
From krumpli.co.uk

See details

VENISON RAGU: A CLASSIC WILD GAME RECIPE - FREE RANGE AMERICAN

Web Feb 9, 2022 Andy Stumpf VS Mike Glover | BRCC #184. Jamey Caldwell - Professional Bass Fisherman and Former Army Special Operations Soldier | BRCC #176. The perfect venison ragu uses a neck roast. The flavor you get from that slow-cooked bone and connective tissue is like nothing else.
From freerangeamerican.us

See details

VENISON RAGU - VJ COOKS

Web Apr 26, 2020 To start, preheat the oven to 180.C fanbake. Then heat the olive oil in a large ovenproof casserole dish before sautéing the onion and garlic for a few minutes. Remove the sausage meat from the skin, then add it to the venison mince. Brown the mince mixture in two batches. Break up any lumps with a wooden spoon.
From vjcooks.com

See details

VENISON RAGU - GREAT BRITISH FOOD

Web preparation 10 minutes cook time 1 hour, 5 minutes Serves 4 This tasty venison ragu makes a very simple but delicious and hearty supper, and the game mince is leaner than beef with a richer taste Recipe courtesy of Eat Wild. For more information on preparing, cooking and sourcing game visit eatwild.co Main Autumn Winter Weekend Ingredients
From greatbritishfoodawards.com

See details

VENISON NECK RAGU | MEATEATER COOK

Web Sep 19, 2018 1 C. each of roughly chopped carrots and celery 2 tbsp. dried sage 1 1/2 tsp. salt, plus extra to taste Heat a tablespoon of olive oil in a large dutch oven/pot and saute the onion and garlic over medium heat. Once fragrant or translucent, deglaze the pot with the red wine. Bring to a simmer and let the alcohol cook off.
From themeateater.com

See details

PAPPARDELLE PASTA WITH VENISON RAGU FROM TRENTINO-ALTO ADIGE

Web Jan 6, 2018 Instructions. Cut the venison into cubes and marinate in white wine for 2-3 hours. Chop the carrots, celery and onion finely. In a deep frying pan or skillet, fry the peeled garlic clove in heated extra virgin olive oil until it starts to brown slightly. Add the vegetables.
From the-pasta-project.com

See details

VENISON RAGU (VENISON SPAGHETTI SAUCE) - THE FRIZZLED LEEK

Web Feb 7, 2023 Healthy bolognese sauce without milk. For all my Whole30 and Paleo readers, we swap out the milk for coconut milk for a dairy-free option. Serve wild venison ragu over anything! Serve over creamy polenta, pappardelle pasta, spaghetti squash, gnocchi, or steamed broccoli.
From thefrizzledleek.com

See details

WILD VENISON RAGU RECIPE | ABEL & COLE

Web 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.
From abelandcole.co.uk

See details

VENISON RAGù RECIPE | PASTA EVANGELISTS

Web Jul 29, 2020 Pappardelle with venison ragù recipe Serves 6 Prep Time: 1 hour Cooking Time: 90 mins Calories per serving: 679kcal Ingredients: 600g fresh pappardelle ( for ingredients, see our simple pappardelle guide) 800g - 1kg venison, cubed 80g pancetta 500ml red wine (we love to use a full-bodied Barolo here) 1 carrot, finely chopped
From pastaevangelists.com

See details

HIRSCHRAGOUT – VENISON RAGU – MODERN FAMILY COOK

Web Steps. Cut the meat into 4 cm cubes. Season with salt and pepper on both sides and cook over high heat until it turns brown. Transfer to a plate, cover to keep warm. Cut the onion into half-circles. Cook the onion over medium/low heat until soft and caramelized for around 20-25 min. The onion should turn golden brown.
From modernfamilycook.com

See details

VENISON RAGù - WAITROSE & PARTNERS

Web 1. Preheat a large casserole over a high heat for 1-2 minutes. Add the mince, pancetta and 2½ tbsp vegetable oil. Stir for 3-4 minutes, until browned, using a spoon to break up the mince.
From waitrose.com

See details

VENISON RAGU RECIPE | WILD & GAME | SHOP ONLINE TODAY

Web Jul 6, 2020 Instructions 1. Finely dice all the vegetables. If you have a food processor, use that to blitz the mushrooms to a mince-like texture instead of chopping them. 2. Heat some olive oil in a pan and fry the vegetables until soft. Cut the bacon into small pieces (scissors are great for this) and add it to the pan. 3.
From wildandgame.co.uk

See details

VENISON RAGU (THE BEST VENISON SPAGHETTI SAUCE) - SEASON

Web Feb 5, 2022 chicken stock italian seasoning salt
From seasonandthyme.com

See details

OVEN-BRAISED VENISON RAGOUT | WILLIAMS SONOMA

Web Dec 22, 2014 1 yellow onion, finely chopped 6 fresh flat-leaf parsley sprigs 3 fresh thyme sprigs 2 bay leaves 4 garlic cloves, minced 1 1/2 cups dry red wine such as Barolo, Cabernet Sauvignon or Côtes-du-Rhône 4 cups chicken, beef or veal broth 1 Tbs. tomato paste 1 lb. pearl onions 2 Tbs. unsalted butter
From williams-sonoma.com

See details

VENISON RAGU RECIPE - VENISON BOLOGNESE SAUCE | HANK SHAW

Web Sep 27, 2021 Meat is. And to make a real Bolognese, it must cook a long, long time. An authentic Bolognese sauce recipe is all about the meat. Emilia-Romagna is a rich region, and this is a rich sauce. Beef is king here, and the sauce is usually a celebration of the cow: beef, veal, milk and butter. But I am a hunter, so venison is the star here.
From honest-food.net

See details