30min venison and fennel ragu 🇮🇹
30min venison and fennel ragu 🇮🇹

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This is an instructional yoga video suitable for people with a regular yoga practice. In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary.

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To begin with this recipe, we have to first prepare a few components. You can cook 30min venison and fennel ragu 🇮🇹 using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients needed to serve 30min venison and fennel ragu 🇮🇹:

  1. 5 good quality venison sausages
  2. 2 small fennel or 1 large
  3. 1 red onion
  4. 1 clove garlic
  5. 1 red chilli
  6. 1 bunch fresh basil
  7. 1 tbsp mixed herbs (dried)
  8. 1 tbsp mixed herbs (dried)
  9. Splash red wine
  10. 100 ml chicken stock
  11. 500 ml passata
  12. 250 g pasta (fusilli, penne or rigatoni)

Reheat the sauce if necessary, adding a ladleful of pasta water to the ragù (this helps the pasta cling to the sauce and makes it creamier), plus the butter. See more ideas about Venison, Venison recipes, Game food. Venison Steak with Port and Red Berry Sauce - Supergolden Bakes. Venison steak is very lean and This is a beautiful, thick, rich and wholesome Italian-style ragu but made with our gamey wild venison, and a tickle of earthy spice.

Instructions to cook 30min venison and fennel ragu 🇮🇹:

  1. Cook the pasta as per packet instructions, until al dente. Be sure to salt the boiling water.
  2. Finely dice the fennel, onion, garlic, basil (stems only), chilli. Reserve the fennel tops.
  3. Sauté in a hot pan with some olive oil until softened. Add mixed herbs
  4. Using scissors cut the skin off the sausages
  5. Add sausages to the pan and break up as you would mince
  6. Once the meat is browned add the wine and when alcohol has evaporated add the stock. Reduce.
  7. Add the passata, stir and reduce until mix is a deep red / orange colour
  8. Drain the pasta, saving a cup of the cooking water
  9. Mix in pasta and tear in basil leaves. Stir in some of the reserved water until the sauce has a shine to it
  10. Serve topped with basil, fennel tops and pepper. Buon appetito! 👌🏼🍝

In a large pot of boiling salted water, cook the penne until al dente; drain. Add the penne to the veal sauce and cook over moderate heat, stirring to coat the penne with the sauce. The wild venison used in our Minced Venison is cut from the shoulder and neck of the animal. Wild meat is noticeably leaner than farmed deer. Having trouble cooking and using venison in your meals?

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