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

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, 30min venison and fennel ragu 🇮🇹. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

30min venison and fennel ragu 🇮🇹 is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. 30min venison and fennel ragu 🇮🇹 is something that I’ve loved my entire life. They’re nice and they look wonderful.

A simple and classic Ragu alla Napoletana with venison mince. Please visit our website www.wildandgame.co.uk to purchase venison and other game meat. Be the first to review this recipe.

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

The ingredients needed to make 30min venison and fennel ragu 🇮🇹:
  1. Take 5 good quality venison sausages
  2. Make ready 2 small fennel or 1 large
  3. Make ready 1 red onion
  4. Make ready 1 clove garlic
  5. Prepare 1 red chilli
  6. Prepare 1 bunch fresh basil
  7. Get 1 tbsp mixed herbs (dried)
  8. Make ready 1 tbsp mixed herbs (dried)
  9. Get Splash red wine
  10. Prepare 100 ml chicken stock
  11. Prepare 500 ml passata
  12. Take 250 g pasta (fusilli, penne or rigatoni)

Acorn Squash Stuffed with Venison, Fennel and Mor. For the meatballs, beat the eggs and milk together in a bowl. Corning venison began as one of those, "why not?" experiments that turned out far better than I had expected. I don't know why I was so worried — I like corned beef, and how different is venison, anyway?

Steps to make 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! 👌🏼🍝

Corning venison at home is so good in fact that any deer hunter out there really ought to. We both enjoyed a dish of ragu of venison which was beautifully cooked. It came with mashed potato and an apple stuffed with berries this perfectly complimented the venison. On the evening we visited there was no wine list but a large collection of bottles. Gary Usher puts a seasonal, gamey twist on a hearty Italian pasta sauce.

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