Rich Cervena venison ragù
- Cervena Venison
- 600 g Cervena Venison (silverside or topside, diced or shoulder on the bone)
- 500 ml red wine
- 500 ml Venison stock (or beef)
- 2 bay leaves
- 5 juniper berries gently crushed
- 2 tbsp vegetable oil
- Ragù
- 500 g fresh pappardelle
- 3 cloves garlic finely chopped
- 3 tbsp tomato puree
- 2 tsp rosemary finely chopped
- 1 tbsp sage leaves chopped
- 2 tbsp flour
- 2 sticks of celery finely diced
- 2 tbsp leaf parsley chopped flat
- 2 medium white onions finely diced
- 1 large carrot finely diced
- 1 leek white only, finely diced
- salt and pepper
- To serve
- parmesan shaved
Method
Cervena Venison
Place a large casserole pan on the stove an add 2 tablespoons of vegetable oil. When the pan is hot, add the venison either diced or the whole piece if this is what you are using. Sear the meat on all sides until well browned. Add in the bay leaves and crushed juniper along with the wine and stock. Cover tightly and place into a preheated oven for 3.5 hours.
Ragu
Gently fry the onion, carrot, leek and celery together with a little oil until soft and translucent. Add in the garlic, sage, and rosemary; season and leave to one side.
Once the Venison has had around 3.5 hours in the oven, it should be lovely and tender. Remove it from the stock (reserving the stock for later) and shred the meat up into chunky pieces. Add the shredded meat to the softened vegetables and turn up the heat. Once heated, add the flour and the tomato puree and stir well making sure everything is well coated.
Add in the cooking liquor from the venison, turn down the heat, and allow it to braise for a further 20-30 minutes.
To serve
When the ragù is ready, cook the pasta in a large pan of salted water as per the instructions on the packet.
Mix the cooked pasta into the venison Ragù, along with a little of the pasta cooking water to loosen the sauce. Stir in the chopped parsley, and serve with the shaved Parmesan.
Servings4
Prep Time3-4hours
Cooking Time40minutes
INGREDIENTS
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Method Cervena Venison Place a large casserole pan on the stove an add 2 tablespoons of vegetable oil. When the pan is hot, add the venison either diced or the whole piece if this is what you are using. Sear the meat on all sides until well browned. Add in the bay leaves and crushed juniper along with the wine and stock. Cover tightly and place into a preheated oven for 3.5 hours. Ragu Gently fry the onion, carrot, leek and celery together with a little oil until soft and translucent. Add in the garlic, sage, and rosemary; season and leave to one side. Once the Venison has had around 3.5 hours in the oven, it should be lovely and tender. Remove it from the stock (reserving the stock for later) and shred the meat up into chunky pieces. Add the shredded meat to the softened vegetables and turn up the heat. Once heated, add the flour and the tomato puree and stir well making sure everything is well coated. Add in the cooking liquor from the venison, turn down the heat, and allow it to braise for a further 20-30 minutes. To serve When the ragù is ready, cook the pasta in a large pan of salted water as per the instructions on the packet. Mix the cooked pasta into the venison Ragù, along with a little of the pasta cooking water to loosen the sauce. Stir in the chopped parsley, and serve with the shaved Parmesan. |
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