Name: Easiest Way to Prepare Yummy Venison and chestnut ragu
Prep time: 28 min
Cook time: 1 h
Total time: 40 min
Yield: 1
Cuisine: World
Ingredients: 400 gdiced stewing venison; 1onion finely chopped; 1carrot finely chopped; 1stock celery finely chopped; 2 clovesgarlic finely chopped; 2 tbspflour; Seasoning; 1 packetprecooked chestnuts; 1large glass red wine; 1 tingood quality chopped tomatoes; 1 tbsptomato pure; 1 tbspbalsamic vinegar; 3bay leaves; 1 tbspfinely chopped sage; 1 tbspdamson jam or Equivalent; Thick ribbon pasta to serve

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Ingredients for Venison and chestnut ragu
Process Cooking Venison and chestnut ragu

Without fail making ultimate Venison and chestnut ragu easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Venison and chestnut ragu with 16 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 7 stages of easy cooking Venison and chestnut ragu.

Ingredients for Venison and chestnut ragu

Prepare 400 g : diced stewing venison.
Prepare 1 : onion finely chopped.
Prepare 1 : carrot finely chopped.
Prepare 1 : stock celery finely chopped.
Needed 2 cloves : garlic finely chopped.
Prepare 2 tbsp : flour.
Prepare : Seasoning.
Needed 1 packet : precooked chestnuts.
Needed 1 : large glass red wine.
Needed 1 tin : good quality chopped tomatoes.
Prepare 1 tbsp : tomato purée.
Needed 1 tbsp : balsamic vinegar.
Prepare 3 : bay leaves.
Needed 1 tbsp : finely chopped sage.
Needed 1 tbsp : damson jam (or Equivalent).
Needed : Thick ribbon pasta to serve.

If all ingredients Venison and chestnut ragu it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Venison and chestnut ragu

Coat the venison in flour and season with salt and pepper..
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..
Add another tbsp olive oil over a medium low heat and fry off the onion, carrot, celery and garlic.
Once soft, add the meat and chestnuts and fry for a couple of minutes..
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..
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..
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).

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