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. Not feeling this? See related recipes. First, make the polenta.
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 and drizzle with 3 tbsp olive oil. Heat a heavy casserole with a lid over a medium heat and add the pancetta, along with the remaining oil. Meanwhile, dice the roast venison into roughly 1cm cubes.
This is a classic bolognese sauce geared toward venison. It takes a while to come together, but it will keep in the fridge a week, freezes well and can be pressure canned. 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.
Add the whole tomatoes to the ragù and place the whole dish in the oven for 20 minutes Meanwhile, cut the set polenta into slices. Brush with a little oil and place under a hot grill until golden and bubbling