Venison ragu
How the recipe was developed
Developed by Lynn and Nick Burnette, it's a family favourite in their house.
Difficulty Level
Easy
Type of dish
Main Course
Ingredients
350 gms minced venison
2 tbs olive oil
75 gms pancetta or streaky bacon
1 small carrot finely diced
1 small onion finely chopped
3 tsp tomato puree
150 mls red wine
125 mls dbl cream
400mls beef stock
1 tsp dried herbs de provence
1/4 tsp grated nutmeg
salt and pepper
Fresh basil and parmesan to serve
Preparation Method
Heat oil in pan add bacon cook over medium heat for 2-3 mins. Add onion and carrot cook for 5 mins. Add the venison and stir for 5-6mins. Stir in tom puree and add red wine bring to boil until all liquid disappears. Add stock and herbs simmer for 30mins. Stir in cream and simmer for 15 mins. Season to taste and serve with spaghetti. Sprinkle with basil and parmesan.