Venison, Tomato And Rosemary Ragù Recipe

Ingredients For Venison, Tomato And Rosemary Ragù Recipe

• 2 tablespoon Light Olive Oil
• 1 kilogram Diced venison shoulder
• 3 Red onions
• 8 Juniper berries
• 1 Bay leaf
• 10 gram Freshly ground black pepper
• 1 Star anise
• 6 sprig Rosemary
• 1 tablespoon Tomato puree
• 250 milliliter Red wine
• 1 liter Beef Stock
• 1000 gram Piccolo cherry tomatoes
• 150 gram Polenta
• 750 milliliter Vegetable Stock
• 100 milliliter Milk
• Salt
• 150 gram Polenta
• 100 milliliter Milk
• Salt
• 750 milliliter Vegetable Stock
• 2 tablespoon Light Olive Oil
• 1 kilogram Diced venison shoulder
• 3 Red onions
• 8 Juniper berries
• 1 Bay leaf
• 10 gram Freshly ground black pepper
• 1 Star anise
• 6 sprig Rosemary
• 250 milliliter Red wine
• 1 tablespoon Tomato puree