30min venison and fennel ragu 🇮🇹. This is an instructional yoga video suitable for people with a regular yoga practice. Less modifications are given as we. In deep fry pan or dutch oven: Brown venison in olive oil.
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You can cook 30min venison and fennel ragu 🇮🇹 using 12 ingredients and 10 steps. Here is how you cook that.
Ingredients of 30min venison and fennel ragu 🇮🇹
- It's 5 of good quality venison sausages.
- It's 2 of small fennel or 1 large.
- You need 1 of red onion.
- Prepare 1 clove of garlic.
- You need 1 of red chilli.
- You need 1 bunch of fresh basil.
- You need 1 tbsp of mixed herbs (dried).
- It's 1 tbsp of mixed herbs (dried).
- It's Splash of red wine.
- It's 100 ml of chicken stock.
- You need 500 ml of passata.
- It's 250 g of pasta (fusilli, penne or rigatoni).
For the meatballs, beat the eggs and milk together in a bowl. Add the minced venison, breadcrumbs, parmesan and garlic and mix well. For the ragu, heat the oil in a separate frying pan. British venison is free-range, organic, delicious, available all year round, and doesn't have to be eaten as part of a medieval banquet.
30min venison and fennel ragu 🇮🇹 instructions
- 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! 👌🏼🍝.
This venison ragù is fun to make and can double up as a fantastic pie filling. Once the venison is tender, add the reserved chanterelles and a tablespoon of fresh thyme leaves. Stir to mix, and cook over low heat until the chanterelles have warmed through. When the water boils, add salt and the gnocchi, and cook them until they rise to the surface. Having trouble cooking and using venison in your meals?
