Venison Ragu with tagliatelle, walnuts, Parmesan and celery tops
2 medium carrots
1 stick of celery
1 medium onion
200ml of purple wine, Rioja is nice
300ml beef inventory
Sprig of recent thyme
Recent rosemary chopped tremendous 1 heaped tsp
2.5 tsp redcurrant jelly
Salt and Pepper
Recent grated Parmesan
100g pancetta diced
Cube the carrot, celery, onion and parsnip small and add to range prime casserole dish with glut of olive oil.
That is referred to as a mirepoix, on a low warmth, cook dinner till veg begins to grow to be tender.
In the meantime cube the venison into chunk dimension items and toss in flour to coat them.
Warmth the oven to 180’c
Add the venison and pancetta to the greens and brown the meat.
Add the wine and deglaze the underside of the casserole dish.
Add the herbs, beef inventory and purple currant jelly and stir till the jelly melts.
Convey the liquid to a simmer and place casserole lid on and switch to oven.
Cook dinner for approx 1.5 hours, checkin often, whether it is turning into to dry add a little bit water and stir.
For quickness I used dried egg pasta tagliatelle, 100g per particular person.
Within the final 10 minutes of the ragu cooking time, boil a pan of a water and cook dinner pasta for eight minutes till al dente.
Drain after which fold within the venison ragu, season with salt and black pepper.
Serve topped with the walnuts, Parmesan and celery tops…. Take pleasure in with a glass of the Rioja