Recipes / Batch CookingCan Be Made in AdvanceCooking for the TroopsEasy Date NightOne-pot RecipesSlow CookingStewGame / Venison Ragu

Batch Cooking, Can Be Made in Advance, Cooking for the Troops, Easy Date Night, Game, One-pot Recipes, Recipe, Slow Cooking, Stew

Cook: 3 hours

Difficulty: Easy

Venison Ragu

A delicious venison stew/ragu to spoon over some buttery papperdelle, or serve with a creamy mash on top "shepherd's pie style" or as a pie filling. Venison is a very lean meat and so is accompanied by some extra fat from the bacon. It is essential to brown the venison- this is not a step to be skipped, as deer is wild and can carry disease. Do this in batches to avoid steaming and use lots of piping hot oil, given how little fat the meat renders. This is a splendid, gamey alternative to a traditional beef ragu. Fresh and vibrant from the herbs and so festive from the wine, spices and juniper, this is a homely autumn-winter stew at it's best.

Ingredients

Method

Ingredients

  • SERVES 6
  • 2 Red onions, finely chopped
  • 2 Celery sticks, finely chopped
  • 2 Carrots, peeled and finely chopped
  • 6 Cloves of Garlic, peeled and finely chopped or minced
  • 1 Bottle of Red wine
  • 1 tablespoon Tomato Puree
  • 450g Good quality Passata or 1 can of rich plum tomatoes
  • 1 tablespoon Ground mixed spice
  • 1 Cinnamon stick
  • 4 Fresh Bay Leaves
  • 3 Sprigs of Fresh Rosemary, finely chopped
  • 6 Juniper berries, lightly squashed
  • 1.5 kg Diced Venison Shoulder
  • 3 tablespoon Olive Oil
  • 100 g Pancetta Cubes

Method

one. In a large casserole dish or Le Creuset, for which you have a lid, brown the venison cubes in 2tbsp of the oil over a medium-high heat. Do this, in batches if necessary, to avoid over-crowding the pan and causing the meat to grey and steam, as opposed to brown and caramelise. Each batch should take about 10-15 minutes. Don't move around the pan too much, but flip occasionally to brown evenly and avoid sticking. Remove the venison using a slotted spoon and set aside.

two. Add the rest of the oil to the pan and fry the pancetta cubes for c. five minutes, until starting to brown and caramelise, moving around the pan once or twice. Then turn down the heat, and add the onions, celery, carrots, garlic and herbs to the pot (and a little more olive oil if necessary). Fry gently, stirring occasionally, until the vegetables are softened (c.10minutes). Stir in the tomato paste, juniper berries and spice for the last minute.

three. Turn up the heat and add the red wine, allowing it to bubble vigorously for a couple of minutes. Then add the tomatoes/ passatta and bring to the boil. Transfer to the oven and cook for 2.5-3 hours until you have a delicious melting and rich ragu.

Serving Suggestion. Spoon over Buttery Papperdelle or serve alongside a creamy dauphinoise

Possible Amendment. A nob of chocolate for extra decadence perhaps? I am also tempted to try this as a base to a layer of potato dauphinoise or boulangere.. a different, more special take on shepherd's pie, befitting of the venison.