Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, 30min venison and fennel ragu 🇮🇹. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
30min venison and fennel ragu 🇮🇹 is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. 30min venison and fennel ragu 🇮🇹 is something that I have loved my entire life. They’re nice and they look wonderful.
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To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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 🇮🇹:
- Get 5 good quality venison sausages
- Get 2 small fennel or 1 large
- Prepare 1 red onion
- Prepare 1 clove garlic
- Prepare 1 red chilli
- Get 1 bunch fresh basil
- Prepare 1 tbsp mixed herbs (dried)
- Make ready 1 tbsp mixed herbs (dried)
- Make ready Splash red wine
- Get 100 ml chicken stock
- Take 500 ml passata
- Make ready 250 g pasta (fusilli, penne or rigatoni)
For the meatballs, beat the eggs and milk together in a bowl. For the ragu, heat the oil in a separate frying pan. Gary Usher puts a seasonal, gamey twist on a hearty Italian pasta sauce. Cook the pasta according to pack instructions.
Steps to make 30min venison and fennel ragu 🇮🇹:
- Cook the pasta as per packet instructions, until al dente. Be sure to salt the boiling water.
- Finely dice the fennel, onion, garlic, basil (stems only), chilli. Reserve the fennel tops.
- Sauté in a hot pan with some olive oil until softened. Add mixed herbs
- Using scissors cut the skin off the sausages
- Add sausages to the pan and break up as you would mince
- Once the meat is browned add the wine and when alcohol has evaporated add the stock. Reduce.
- Add the passata, stir and reduce until mix is a deep red / orange colour
- Drain the pasta, saving a cup of the cooking water
- Mix in pasta and tear in basil leaves. Stir in some of the reserved water until the sauce has a shine to it
- Serve topped with basil, fennel tops and pepper. Buon appetito! 👌🏼🍝
The wild venison used in our Minced Venison is cut from the shoulder and neck of the animal. It cooks so well in a classic ragu, lean burgers and meatballs for that matter. Venison is a nutrient-dense meat with some unique benefits. This article examines its full nutrition facts, health benefits, and concerns. Venison refers to the meat of a deer, and it is a kind of red meat.
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