Name: Venison, Tomato And Rosemary Ragù Recipe
Total time: 90 min
Yield: 4
Cuisine: British

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This venison ragu recipe is flavoured with aromatic spices and sweet piccolo cherry tomatoes, served atop toasty grilled polenta. 

How to make Venison, Tomato And Rosemary Ragù Recipe

Emily Watkins

Crawler

British

<p>This venison ragu recipe is flavoured with aromatic spices and sweet piccolo cherry tomatoes, served atop toasty grilled polenta. </p>

Light Olive Oil

Diced venison shoulder

Red onions

Juniper berries

Bay leaf

Freshly ground black pepper

Star anise

Rosemary

Tomato puree

Red wine

Beef Stock

Piccolo cherry tomatoes

Polenta

Vegetable Stock

Milk

Salt

First, make the polenta. Bring the milk and stock to the boil and add a good pinch of salt. Stir in the polenta and cook until very thick, whisking constantly. Line a baking tray with parchment and pour in the polenta, then leave to set in the fridge while you make the rag.

step 1

Place a large heavy-bottomed pan over a medium heat and add a couple of tablespoons of light oil. Once hot, add half the venison. Caramelise and then lift out into a bowl once golden brown. Add the remaining venison and repeat.

step 2

Add the sliced onions to the same pan and sweat down gently for 5 minutes, reducing the heat by half.

step 3

Crush the juniper berries with the back of a knife. Add the berries, bay leaf, black pepper and star anise and stir into the onions. Leave for a minute while you finely chop the rosemary. Add to the pan and cook for a further minute.

step 4

Place the venison back in the pan and warm through. Add the tomato puree and the red wine, then bring to the boil and simmer until the liquid has almost disappeared. Add the stock, bring to the boil and then turn down to a simmer. Cook for about 45 minutes until the meat is very tender.

step 5

Preheat an oven to 200c/gas mark 6 and a grill to the hottest setting.

step 6

Add the whole tomatoes to the rag and place the whole dish in the oven for 20 minutes.

step 7

Meanwhile, cut the set polenta into slices. Brush with a little oil and place under a hot grill until golden and bubbling.

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Venison, Tomato And Rosemary Ragù Recipe

About Venison, Tomato And Rosemary Ragù Recipe:

Ingredients for Venison, Tomato And Rosemary Ragù Recipe

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