Recipe of 30min venison and fennel ragu 🇮🇹 in 16 Minutes for Mom

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, 30min venison and fennel ragu 🇮🇹. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we must prepare a few components. You can have 30min venison and fennel ragu 🇮🇹 using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make 30min venison and fennel ragu 🇮🇹:

1. Get 5 good quality venison sausages
2. Make ready 2 small fennel or 1 large
3. Take 1 red onion
4. Make ready 1 clove garlic
5. Make ready 1 red chilli
6. Take 1 bunch fresh basil
7. Take 1 tbsp mixed herbs (dried)
8. Take 1 tbsp mixed herbs (dried)
9. Take Splash red wine
10. Get 100 ml chicken stock
11. Prepare 500 ml passata
12. Make ready 250 g pasta (fusilli, penne or rigatoni)

Wild Boar Tenderloin with Roasted Fennel. Venison Recipes, Ham Recipes, Cooking Recipes, Smoker Recipes, Wild Boar Recipes, Wild Game Recipes, Green Egg Recipes, Smoked Ham, Smoking Meat. British venison is free-range, organic, delicious, available all year round, and doesn't have to be eaten as part of a medieval banquet. For the meatballs, beat the eggs and milk together in a bowl.

Instructions to make 30min venison and fennel ragu 🇮🇹:

1. Cook the pasta as per packet instructions, until al dente. Be sure to salt the boiling water.
2. Finely dice the fennel, onion, garlic, basil (stems only), chilli. Reserve the fennel tops.
3. Sauté in a hot pan with some olive oil until softened. Add mixed herbs
4. Using scissors cut the skin off the sausages
5. Add sausages to the pan and break up as you would mince
6. Once the meat is browned add the wine and when alcohol has evaporated add the stock. Reduce.
7. Add the passata, stir and reduce until mix is a deep red / orange colour
8. Drain the pasta, saving a cup of the cooking water
9. Mix in pasta and tear in basil leaves. Stir in some of the reserved water until the sauce has a shine to it
10. Serve topped with basil, fennel tops and pepper. Buon appetito! 👌🏼🍝

For the ragu, heat the oil in a separate frying pan. In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Venison (deer meat) is a great change to the normal meat options. There are many recipes including versions where it is stewed, stir-fried or fried as a steak.

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