A Delicious Venison Ragu with Tagliatelle
Equipment
- 1 Cast iron pot
Ingredients
- 500 g of venison mince preferably diced
- 400 g fresh tagliatelle pasta
- 1/2 onion
- 1/2 carrot
- 1 celery stalk
- 1 garlic clove
- 1 tbsp of tomato puree or passata sauce
- 1 bunch of aromatic herbs and cardamom with star anise in kitchen gauze
- 2 l Game stock or meat stocks
- 3 tbsp olive oil extra virgin
- Salt and pepper to taste.
Instructions
- 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.
Notes
The venison marinade is not included in the preparation of the recipe. I recommend that you do it the day before.