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Venison Ragu

Venison Ragu


  • 500g venison mince
  • 1 onion
  • 2 carrots
  • 2 sticks celery
  • 2 cloves garlic
  • 150ml red wine
  • 200ml beef stock
  • 10 juniper berries
  • 1 bay leaf
  • 1 star anise
  • 300g passata
  • 1tbsp dried oregano
  • 20g fresh parsley


  • Finely dice the onion, carrots and celery and sweat them off over medium heat with oil in a large saucepan for 10 minutes until softened slightly
  • Mince the garlic and sweat it off with the rest of the vegetable for a further two minutes
  • Turn the heat up to high and add in the minced venison, breaking it up well with a wooden spoon and brown the meat very well
  • Add in the red wine to deglaze the bottom of the pan, scraping well with a wooden spoon
  • Bring the wine to the boil and allow to reduce by half
  • Add in the stock, passata, dried oregano and bring to the boil once more, stirring well, and then reduce to a slow simmer
  • Wrap the bay leaf, juniper, and star anise in muslin and tie to secure – add this into the pan
  • Half cover the pan with a lid and allow to simmer for two to three hours, stirring occasionally to prevent the ragu sticking to the bottom of the pan
  • Once the ragu has cooked out and reduced to a thick, saucy consistency, fish out the muslin wrapped spices, and remove from the heat
  • To finish, finely mince the parsley and stir through the ragu
  • Season with salt and pepper to taste, if required
  • Serve with pasta such as pappardelle or linguine

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