The venison ragù recipe is perfect for those looking for an idea to use game. Here's what you need to know!
The venison ragù is a typical recipe based on game meat, a type of meat ideal for preparing dishes with a strong flavor . A sauce of this type is suitable for enriching first courses such as tagliatelle or pappardelle, but also on polenta! Venison meat is a type of wild meat , rather low in fat and rich in iron. It has an enveloping and tasty flavor, it is dark in color even after cooking.
To prepare this type of meat for cooking it is recommended to proceed with the marinade and the most suitable wine for this purpose is a full-bodied red wine. Not everyone knows that it is precisely the marinade that allows you to remove the typical wild taste of meat such as that of roe deer. Let's see now how to cook venison sauce!
Preparation of the venison ragout
- First of all, prepare the meat for the marinade: take the venison meat, cut it into pieces and place it in a large bowl. Add half an onion cut into wedges , the peeled garlic clove, bay leaf, sage, rosemary, cloves, juniper berries and peppercorns.
- Take the red wine, set aside 50 ml that you will need for cooking, wet the meat with the wine and cover everything with cling film. Let the venison marinate with the wine and herbs in the refrigerator for at least 8-10 hours .
- Then drain the liquid from the meat, cut it into small cubes or grind it directly with the meat grinder.
- Chop the celery, carrot and half onion, brown them in a large pot with 3-4 tablespoons of olive oil.
- As soon as the vegetables are well softened, add the minced meat and sauté over medium heat, until it is lighter. Deglaze with the red wine set aside and mix.
- Wait for the alcohol to evaporate then add the tomato puree. Season with salt and continue cooking over low heat for at least 3 hours , stirring occasionally. Use the ragù to dress your favorite pasta.
Roe deer ragout in white
To prepare the ragù in bianco you can follow the same doses indicated in the previous procedure, doing without the tomato sauce. To give more flavor to the meat you can add a few more juniper berries (maximum 8) and use a good full-bodied red wine for the marinade. During cooking then, to prevent the meat from drying out too much, you can add a few ladles of hot vegetable broth.
The ragù can be kept in the refrigerator for 2-3 days in a tightly closed container. You can freeze it in special containers so as to have it available even for longer. In the freezer it can be safely stored even for 3-4 months .
If you are a lover of meat and savory condiments, you cannot miss the recipe for wild boar sauce !
Riproduzione riservata © - WT
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