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

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, 30min venison and fennel ragu 🇮🇹. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

30min venison and fennel ragu 🇮🇹 is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. 30min venison and fennel ragu 🇮🇹 is something which I’ve loved my entire life.

This is an instructional yoga video suitable for people with a regular yoga practice. Listen to DOMVS 🇮🇹 in full in the Spotify app. In deep fry pan or dutch oven: Brown venison in olive oil.

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

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

Heat the olive oil in a frying pan and add the fennel seeds and the meat from the sausages- discard the casings. Turn up the heat and use the back of your spoon to spread the sausage meat out so it cooks and browns evenly. See more ideas about Venison, Venison recipes, Game food. Venison Steak with Port and Red Berry Sauce - Supergolden Bakes.

Instructions 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! 👌🏼🍝

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. This venison ragù is fun to make and can double up as a fantastic pie filling. The venison is not ground but chopped and then cooked over very low heat until it is very tender. The gnocchetti are made using a very handy trick that I learned from Marina, my Italian blogging friend who I did get to meet during my recent trip to Italy. I should have used slightly more flour in the dough to.

So that is going to wrap it up with this exceptional food 30min venison and fennel ragu 🇮🇹 recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!