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

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, 30min venison and fennel ragu 🇮🇹. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

30min venison and fennel ragu 🇮🇹 is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. 30min venison and fennel ragu 🇮🇹 is something which I have loved my entire life.

Be the first to review this recipe. Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic.

To get started with this particular recipe, we must first prepare a few components. You can cook 30min venison and fennel ragu 🇮🇹 using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make 30min venison and fennel ragu 🇮🇹:
  1. Take 5 good quality venison sausages
  2. Make ready 2 small fennel or 1 large
  3. Take 1 red onion
  4. Make ready 1 clove garlic
  5. Make ready 1 red chilli
  6. Make ready 1 bunch fresh basil
  7. Take 1 tbsp mixed herbs (dried)
  8. Make ready 1 tbsp mixed herbs (dried)
  9. Take Splash red wine
  10. Get 100 ml chicken stock
  11. Prepare 500 ml passata
  12. Take 250 g pasta (fusilli, penne or rigatoni)

Corning venison began as one of those, "why not?" experiments that turned out far better than I had expected. I don't know why I was so worried — I like corned beef, and how different is venison, anyway? Corning venison at home is so good in fact that any deer hunter out there really ought to. For the meatballs, beat the eggs and milk together in a bowl.

Instructions 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! 👌🏼🍝

Add the minced venison, breadcrumbs, parmesan and garlic and mix well. For the ragu, heat the oil in a separate frying pan. We also have a rich fennel and sausage ragu, and a bright tomato bread salad. There's a raw fig dessert (beautiful!) and more — check out all these new recipes from the past week. We also have a rich fennel and sausage ragu, and a bright tomato bread salad.

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