Venison, Tomato And Rosemary Ragù Recipe
Recipe By Great British Chefs
This venison ragu recipe is flavoured with aromatic spices and sweet piccolo cherry tomatoes, served atop toasty grilled polenta.
4.8
26 Rating -
Rate
Non Vegdiet
1hr 30minstotal
1hr 30m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Venison, Tomato And Rosemary Ragù Recipe
- 1/2 tablespoon Light Olive Oil
- 1/4 kilogram Diced venison shoulder
- 3/4 Red onions
- 2 Juniper berries
- 1/4 Bay leaf
- 2.50 gram Freshly ground black pepper
- 1/4 Star anise
- 1.50 sprig Rosemary
- 1/4 tablespoon Tomato puree
- 62.50 milliliter Red wine
- 1/4 liter Beef Stock
- 250 gram Piccolo cherry tomatoes
- 37.50 gram Polenta
- 187.50 milliliter Vegetable Stock
- 25 milliliter Milk
- As required Salt
- 37.50 gram Polenta
- 25 milliliter Milk
- As required Salt
- 187.50 milliliter Vegetable Stock
- 1/2 tablespoon Light Olive Oil
- 1/4 kilogram Diced venison shoulder
- 3/4 Red onions
- 2 Juniper berries
- 1/4 Bay leaf
- 2.50 gram Freshly ground black pepper
- 1/4 Star anise
- 1.50 sprig Rosemary
- 62.50 milliliter Red wine
- 1/4 tablespoon Tomato puree
Nutrition
value
value
1141
calories per serving
54 g Fat58 g Protein81 g Carbs3 g FiberOther
Current Totals
- Fat54g
- Protein58g
- Carbs81g
- Fiber3g
MacroNutrients
- Carbs81g
- Protein58g
- Fiber3g
Fats
- Fat54g
Vitamins & Minerals
- Calcium159mg
- Iron8mg
- Vitamin A93mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B314mg
- Vitamin B62mg
- Vitamin B9102mcg
- Vitamin B120mcg
- Vitamin C57mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium119mg
- Manganese< 1mg
- Phosphorus686mg
- Selenium32mcg
- Zinc12mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs