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

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, 30min venison and fennel ragu 🇮🇹. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

30min venison and fennel ragu 🇮🇹 is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. 30min venison and fennel ragu 🇮🇹 is something which I’ve loved my whole life.

A slow cooked game ragu is one of my favourite dishes, but can take a long time to cook. Using good quality sausages can save time and results in hearty pasta dish for a weeknight. In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary.

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

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

To make braised fennel, soak fennel wedges in acidulated water. Over medium-high heat, in a shallow pot, brown the venison. Remove the browned venison from the pan and reduce heat to medium. Add the chopped celery, carrots and onion and cook until translucent.

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! 👌🏼🍝

Remove the browned venison from the pan and reduce heat to medium. Add the chopped celery, carrots and onion and cook until translucent. Remove meat from marinade and place in a colander. Now meat is ready to be used. This divine pasta with venison ragu recipe comes from Trentino-Alto Adige, the North Eastern Italian region which borders Austria and Switzerland and stretches across the Dolomite Alps.

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