Easiest Way to Make Favorite Venison and chestnut ragu

Venison and chestnut ragu.

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, venison and chestnut ragu. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Venison and chestnut ragu is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Venison and chestnut ragu is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have venison and chestnut ragu using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Venison and chestnut ragu:

1. {Prepare of diced stewing venison.
2. {Take of onion finely chopped.
3. {Take of carrot finely chopped.
4. {Get of stock celery finely chopped.
5. {Take of garlic finely chopped.
6. {Take of flour.
7. {Get of Seasoning.
8. {Take of precooked chestnuts.
9. {Prepare of large glass red wine.
10. {Take of good quality chopped tomatoes.
11. {Get of tomato purée.
12. {Get of balsamic vinegar.
13. {Prepare of bay leaves.
14. {Make ready of finely chopped sage.
15. {Take of damson jam (or Equivalent).
16. {Get 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).

So that is going to wrap it up for this special food venison and chestnut ragu recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!