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Serves
US | Metric
Ingredients
  • 500 g Venison haunch
  • 100 g Pancetta
  • 1 Carrot, finely sliced
  • 1 Stick of celery, finely sliced
  • 1 White onion, finely sliced
  • 3 Garlic cloves, crushed
  • 2 Sprigs rosemary
  • 2 Sprigs thyme
  • 2 Bay leaves
  • 2 tbsps Tomato Puree
  • 350 ml Red wine
  • 350 Semi-skimmed milk
  • Olive oil
  • 160 g Fresh tagliatelle
  • 25 g Unsalted butter
Low & Slow 3 Hour Venison Ragu with Fresh Tagliatelle Low & Slow 3 Hour Venison Ragu with Fresh Tagliatelle

Low & Slow 3 Hour Venison Ragu with Fresh Tagliatelle

Those Autumn/Winter feels are coming in hot!

Prep 40 minutes
Total 4 hours
  • Heat the oven to 180℃ and eason the venison well with salt and pepper,. Place into a roasting tin and drizzle olive oil. Roast for 1 hour until well browned on the outside and remove from the oven. Leave to cool and remember to save the roasting juices.
  • Place a large casserole dish over a medium heat. Add a splash of olive oil to the pan with the pancetta. Cook for 5 minutes until the pancetta starts to brown and crisp.
  • Next add the onion, carrot, celery, garlic, herbs, and tomato purée. Mix well, turn the heat to low and cook gently for 20 minutes until softened,
  • Meanwhile, slice the roast venison into roughly 1 cm cubes, add to the pan and stir. Turn up the heat slightly and fry for 10 minutes until some of the meat starts to brown at the edges. You can now add the roasting juices saved from earlier along with the wine and milk. Don't panic if it looks curdled! It will come back together during cooking.
  • Bring this to a gentle simmer, cover with the lid slightly ajar and cook gently for around 3 hours in the oven at 140℃ , stirring occasionally.
  • You will know when its ready as the meat will be very tender and the gravy will have thickened.

For the pasta

  • Bring pan of well salted water to the boil. Add the tagliatelle and cook until it’s al dente. This should take around 5 minutes.
  • Drain well and toss through the ragu before serving!


Low & Slow 3 Hour Venison Ragu with Fresh Tagliatelle Low & Slow 3 Hour Venison Ragu with Fresh Tagliatelle

Low & Slow 3 Hour Venison Ragu with Fresh Tagliatelle

Those Autumn/Winter feels are coming in hot!

favorite
print
like
Prep 40 minutes
Total 4 hours
Serves
US | Metric
Ingredients
  • 500 g Venison haunch
  • 100 g Pancetta
  • 1 Carrot, finely sliced
  • 1 Stick of celery, finely sliced
  • 1 White onion, finely sliced
  • 3 Garlic cloves, crushed
  • 2 Sprigs rosemary
  • 2 Sprigs thyme
  • 2 Bay leaves
  • 2 tbsps Tomato Puree
  • 350 ml Red wine
  • 350 Semi-skimmed milk
  • Olive oil
  • 160 g Fresh tagliatelle
  • 25 g Unsalted butter

  • Heat the oven to 180℃ and eason the venison well with salt and pepper,. Place into a roasting tin and drizzle olive oil. Roast for 1 hour until well browned on the outside and remove from the oven. Leave to cool and remember to save the roasting juices.
  • Place a large casserole dish over a medium heat. Add a splash of olive oil to the pan with the pancetta. Cook for 5 minutes until the pancetta starts to brown and crisp.
  • Next add the onion, carrot, celery, garlic, herbs, and tomato purée. Mix well, turn the heat to low and cook gently for 20 minutes until softened,
  • Meanwhile, slice the roast venison into roughly 1 cm cubes, add to the pan and stir. Turn up the heat slightly and fry for 10 minutes until some of the meat starts to brown at the edges. You can now add the roasting juices saved from earlier along with the wine and milk. Don't panic if it looks curdled! It will come back together during cooking.
  • Bring this to a gentle simmer, cover with the lid slightly ajar and cook gently for around 3 hours in the oven at 140℃ , stirring occasionally.
  • You will know when its ready as the meat will be very tender and the gravy will have thickened.

For the pasta

  • Bring pan of well salted water to the boil. Add the tagliatelle and cook until it’s al dente. This should take around 5 minutes.
  • Drain well and toss through the ragu before serving!