Simple Suppers - Autumn Favourites - Venison Ragu

 I would be lying to you if I told you that when I make a post here that I have absolutely everything planned out and I know that dinner is going to become a blog post. Most of the time, my blog posts are a "dinner was great lets make a post of it". Don't get me wrong, I have a bunch of recipes lined up in my unpublished section behind the scenes, but that is because I just haven't had the chance to make the recipes to take pictures of them. 

This one came about purely by chance. This is a mostly hands off dish. Once your vegetables are cooked down and your venison is lightly browned you can chuck this into your slow cooker or oven and leave it, set it and forget it. 

Now I know venison isn't something a lot of people are used to cooking, but venison is deer. It is hunting season and we are lucky to have a wild game company nearby who ethically source and pick the game that they sell. Venison tastes similar to beef but its a lot more intense and a lot more lean. I have venison mince here but you could make the same recipe with beef mince if you wish. Although, I would recommend a leaner cut.

Serves 4-6

250-300g venison mince,

1 large blitzed onion,

1 large blitzed carrot (when I say blitzed I mean super super fine dice),

250ml red wine,

3 Tbsp tomato puree,

1 can chopped tomatoes (or passata),

400ml beef stock,

3 large cloves chopped garlic,

3-4 stems fresh rosemary,

2 bay leaves,

1 Tbsp oil,

salt and pepper as needed.

1. Heat a large pan over a medium heat.
2. Add your oil, onion, carrot, and a good pinch of salt and pepper.
3. Add a splash of water, put the lid slightly on the pot and cook the vegetables down for 15 minutes.
4. Set the vegetables aside then add your venison to the pot.
5. Don't touch the meat letting it cook down for 5-10 minutes.
6.  Once cooked, flip the meat over and start breaking it up with your spoon or spatula.
7. Leave for a further 3-4 minutes until there is a little browning all over the meat.
8. Add your vegetables back in along with your garlic and tomato puree.
9. Stir and cook out for 2-3 minutes then add in your red wine.
10. Reduce the wine for 5 minutes then add your rosemary, tomatoes and beef stock.

At this point you could put the mixture into your slow cooker on low for 4-6 hours or my favourite way to finish this off by placing it in the oven set at 170°C and baking for 2-3 hours.

I like to serve this with tagliatelle, or turn this into a stew with potatoes, large chunks of carrots and dumplings, or turn it into a lasagna. Either way once you have cooked down your veg and meat, you can let it slow cook until you are happy with the consistency. But a big bowl of venison ragu stew  in an armchair by the fire, is absolute autumnal bliss if you ask me.