Hornbrook Kitchen’s Venison Ragu

Life is busy at the moment for Hornbrook Kitchen, but Chef Tom Allbrook has brought us another delicious Recipe Of The Week!  I love venison, and this recipe really brings out of the best in this rich meat.

Ingredients: (Serves 5 people)

1x carrot
1x red onion
3x garlic cloves
2x celery sticks
½ beef tomato
120 ml cooking red wine
Good grating of fresh nutmeg
1x tin of plum tomatoes
300ml beef stock
400g venison mince
Splash balsamic
75 ml extra virgin olive oil



Finely dice the carrot, onion, garlic and celery and sweat them off in a little oil on a medium heat for about 5-8 minutes. Whilst you are doing this you will want to add the salt, pepper and nutmeg.

After the veg is nicely sweated and has become transparent it’s time to turn up the heat and add the mince. Fry this off until golden brown before adding the wine and balsamic to de-glaze the pan; cook this out for a couple more minutes before turning the heat right back down. Add your stock, tin tomatoes and beef tomato and allow this to simmer away for about 25 to 30 mins.

You can serve this dish with whatever pasta you like best. For this recipe I have chosen penne as it has to be one of my favourites along with pappardelle. I cook my pasta for about 7 mins with a pinch of salt and then drain it and leave to stand for 1 minute before adding the ragu.

Simply mix the ragu through your pasta serve in a deep pasta dish with a grating of parmesan and a few crispy breadcrumbs and you will be well away.

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