Easiest Way to Make 30min venison and fennel ragu 🇮🇹 in 17 Minutes for Beginners

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, 30min venison and fennel ragu 🇮🇹. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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30min venison and fennel ragu 🇮🇹 is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. 30min venison and fennel ragu 🇮🇹 is something that I’ve loved my whole life.

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

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. Make ready 1 red onion
4. Get 1 clove garlic
5. Prepare 1 red chilli
6. Get 1 bunch fresh basil
7. Take 1 tbsp mixed herbs (dried)
8. Prepare 1 tbsp mixed herbs (dried)
9. Prepare Splash red wine
10. Prepare 100 ml chicken stock
11. Take 500 ml passata
12. Make ready 250 g pasta (fusilli, penne or rigatoni)

Do not crowd pan; do in batches if necessary. 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. For the ragu, heat the oil in a separate frying pan.

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! 👌🏼🍝

This venison ragù is fun to make and can double up as a fantastic pie filling. Gary Usher puts a seasonal, gamey twist on a hearty Italian pasta sauce. Cook the pasta according to pack instructions. Reheat the sauce if necessary, adding a ladleful of pasta water to the ragù (this helps the pasta cling to the sauce and makes it creamier), plus the butter. Venison recipes featuring our free-range, grass-fed, New Zealand venison: complete with photos, instructions, tips and links to buy the key ingredients.

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