Venison Ragu Recipe Jamie Oliver

Tagliatelle with venison ragù recipe delicious. magazine

WebDec 6, 2016 · Method. Heat the oven to 200°C/180°C/gas 6. Season the venison well with salt and pepper, put in a small-medium roasting tin …

Rating: 4/5(5)
1. Heat the oven to 200°C/180°C/gas 6. Season the venison well with salt and pepper, put in a small-medium roasting tin and drizzle with 3 tbsp olive oil. Roast for 1 hour until well browned outside and more or less cooked (it doesn’t matter if it’s well done or rare). Remove from the oven and leave to cool in the tin, reserving the roasting juices.
2. Heat a heavy casserole with a lid over a medium heat and add the pancetta, along with the remaining oil. Cook for 5-6 minutes until the pancetta starts to brown and crisp and the fat is released, then mix in the chopped vegetables, garlic, herbs, mixed spice and tomato purée. Turn the heat to low and cook gently for 20 minutes until tender but without colour.
3. Meanwhile, dice the roast venison into roughly 1cm cubes. Add the meat to the tender vegetables in the pan and mix together. Raise the heat to high and fry for 10 minutes until some of the meat starts to brown at the edges. Add the roasting juices, wine and milk. It may look curdled but it’ll come back together during cooking.
4. Bring to a simmer, cover with the lid slightly ajar, then cook gently for around 3 hours, stirring every so often. You can do this on the hob over a low heat or in the oven at 160°C/140°C fan/gas 3. It’s ready when the oil collects on the surface, the meat is very tender and the gravy has thickened. You may need to add a splash of water during cooking if it dries out too much or raise the heat towards the end if it looks a little wet. At the end of cooking, season with salt and pepper to taste.

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Venison Ragù Recipe Pasta Evangelists

WebJul 29, 2020 · It’s also very low in fat, though packs a punch in terms of that meaty, gamey flavour. Game, such as boar, rabbit, hare and venison, …

1. Take the cubed venison, and steep in the red wine, along with the bay leaves and rosemary. Allow to marinate for around 1 hour.
2. In the meantime, prepare your fresh pappardelle following our easy fresh pappardelle tutorial
3. In a large dutch oven, add the olive oil, and heat on medium. Add the onion, carrot and celery, and gently fry until translucent. Add the garlic, and continue to fry until fragrant, being careful not to burn anything.
4. Add the pancetta, and continue to fry. You should notice a large amount of fat renders from the pan at this point - you may remove some of this if you wish, though traditionally, the excess fat remains.

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