Venison Ragu
This venison ragu sauce can be eaten alone or added to another meal. For example, this sauce goes great with spagetti and other noodles or on top of potatos. The possibilities are endless!
Equipment
- Large saucepan
- Mixing bowl
Ingredients
- 2 tbsp vegetable oil
- 750 g ground venison
- 2 onion finely chopped
- 2 cloves garlic finely sliced
- 2 tbsp tomato paste
- 1 tsp juniper berries crushed
- 1 star anise
- 300 ml red wine
- 250 ml beef stock
- 1 bay leaf
- 500 g cherry tomatoes
- 200 ml milk
- to taste salt
Instructions
- Place a large saucepan on a high heat and add the vegetable oil.
- Once the oil is hot, tip in the ground venison and season with salt. Cook until caramelised and brown, approximately 5 minutes, then transfer the meat to a bowl.
- Place the same pan back on the heat and reduce to a medium flame. Add the onions and cook for 10 minutes until softened. Then add the garlic and sweat for 2 minutes.
- Add the tomato paste, juniper berries and star anise, stir to combine. Cook out the tomato paste for 1 minute.
- Transfer the ground venison back to the saucepan and mix through the ingredients. Pour in the red wine and reduce until most of the liquid is absorbed.
- Next add the beef stock, bay leaf and cherry tomatoes, reduce the pan to a simmer and leave the ragu to cook gently for 1 hour.
- The sauce should be thick and rich, add the milk and simmer for a further 20 minutes.
- Remove the star anise and bay leaf, season with salt to taste then serve stirred through a big bowl of pasta.