How to Make Any-night-of-the-week Venison and chestnut ragu

Venison and chestnut ragu.

Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, venison and chestnut ragu. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Venison and chestnut ragu is one of the most well liked of recent trending meals in the world. It's simple, it's fast, it tastes yummy. It's enjoyed by millions every day. Venison and chestnut ragu is something that I've loved my whole life. They're fine and they look wonderful.

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

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).

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