How to Prepare 30min venison and fennel ragu 🇮🇹 in 33 Minutes at Home

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30min venison and fennel ragu 🇮🇹 is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. 30min venison and fennel ragu 🇮🇹 is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to 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. Make ready 5 good quality venison sausages
2. Take 2 small fennel or 1 large
3. Prepare 1 red onion
4. Get 1 clove garlic
5. Make ready 1 red chilli
6. Take 1 bunch fresh basil
7. Make ready 1 tbsp mixed herbs (dried)
8. Take 1 tbsp mixed herbs (dried)
9. Get Splash red wine
10. Get 100 ml chicken stock
11. Get 500 ml passata
12. Take 250 g pasta (fusilli, penne or rigatoni)

Wild Boar Tenderloin with Roasted Fennel. Venison Recipes, Ham Recipes, Cooking Recipes, Smoker Recipes, Wild Boar Recipes, Wild Game Recipes, Green Egg Recipes, Smoked Ham, Smoking Meat. British venison is free-range, organic, delicious, available all year round, and doesn't have to be eaten as part of a medieval banquet. 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! 👌🏼🍝

For the ragu, heat the oil in a separate frying pan. In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Venison (deer meat) is a great change to the normal meat options. There are many recipes including versions where it is stewed, stir-fried or fried as a steak.

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