Venison and chestnut ragu is one of popular Food. Fruit is one of the most popular part of plant. Fruit is very special goo taste which got from the tree or plant are planted by human to get the fruit. Venison and chestnut ragu is one processed of popular Fruit , fruit has many variant or taste, sweet, sour, bitter, fresh and Venison and chestnut ragu has one special taste and smell. Venison and chestnut ragu also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Venison and chestnut ragu.

Tutorial Cooking Of Venison and chestnut ragu

You can cook Venison and chestnut ragu by using 16 ingredients and 7 steps. Here is how you cook Venison and chestnut ragu.

Ingredients of Venison and chestnut ragu

1. Prepare 400 g of diced stewing venison.
2. You need to prepare 1 of onion finely chopped.
3. You need to prepare 1 of carrot finely chopped.
4. Prepare 1 of stock celery finely chopped.
5. Prepare 2 cloves of garlic finely chopped.
6. Prepare 2 tbsp of flour.
7. You need to prepare of Seasoning.
8. Prepare 1 packet of precooked chestnuts.
9. You need to prepare 1 of large glass red wine.
10. Prepare 1 tin of good quality chopped tomatoes.
11. You need to prepare 1 tbsp of tomato purée.
12. Prepare 1 tbsp of balsamic vinegar.
13. Prepare 3 of bay leaves.
14. You need to prepare 1 tbsp of finely chopped sage.
15. Prepare 1 tbsp of damson jam (or Equivalent).
16. Prepare of Thick ribbon pasta to serve.

Venison and chestnut ragu directions

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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