A Delicious Venison Ragu with Tagliatelle
1 Cast iron pot
of venison mince preferably diced
fresh tagliatelle pasta
of tomato puree or passata sauce
of aromatic herbs and cardamom with star anise in kitchen gauze
Game stock or meat stocks
Salt and pepper to taste.
Cut the venison into cubes and marinate in red wine for 3-4 hours even the night before with fresh thyme, bay leaf, and juniper berries.
Diced carrots, celery, and onion.
In the cast iron pot add extra virgin olive oil and garlic with the vegetables (carrots, celery, and onion).
Once the vegetables start to soften, drain the venison from the wine marinade and add it to the pan. Cook for 10 minutes.
Turn up the heat and add the red wine and allow the alcohol to evaporate.
Add a bunch of aromatic herbs and cardamom with star anise in kitchen gauze.
Add the tomato passata or peeled tomatoes (best quality recommended)
Add game stock or meat stock
Stir every now and then, and keep it covered over very low heat for about 4/5 hours. Add water if necessary.
Add salt and pepper as desired.
Put a pot of salted water onto boil for the pasta and bring to the boil.
Cook the pasta for 2 minutes if the pasta is fresh or the instructions on the packet. Drain the pasta and use the same pot and add some of the venison ragu.
If the ragu seems dry, add some game stock.
The venison marinade is not included in the preparation of the recipe. I recommend that you do it the day before.
venison ragu recipe, venison tagliatella recipe