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

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 🇮🇹:
  1. Get 5 good quality venison sausages
  2. Get 2 small fennel or 1 large
  3. Prepare 1 red onion
  4. Prepare 1 clove garlic
  5. Prepare 1 red chilli
  6. Get 1 bunch fresh basil
  7. Prepare 1 tbsp mixed herbs (dried)
  8. Make ready 1 tbsp mixed herbs (dried)
  9. Make ready Splash red wine
  10. Get 100 ml chicken stock
  11. Take 500 ml passata
  12. 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 🇮🇹:
  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! 👌🏼🍝

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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