30min venison and fennel ragu ๐Ÿ‡ฎ๐Ÿ‡น
30min venison and fennel ragu ๐Ÿ‡ฎ๐Ÿ‡น

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, 30min venison and fennel ragu ๐Ÿ‡ฎ๐Ÿ‡น. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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30min venison and fennel ragu ๐Ÿ‡ฎ๐Ÿ‡น is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. 30min venison and fennel ragu ๐Ÿ‡ฎ๐Ÿ‡น is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 30min venison and fennel ragu ๐Ÿ‡ฎ๐Ÿ‡น using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make 30min venison and fennel ragu ๐Ÿ‡ฎ๐Ÿ‡น:
  1. Get 5 good quality venison sausages
  2. Prepare 2 small fennel or 1 large
  3. Make ready 1 red onion
  4. Take 1 clove garlic
  5. Prepare 1 red chilli
  6. Take 1 bunch fresh basil
  7. Take 1 tbsp mixed herbs (dried)
  8. Get 1 tbsp mixed herbs (dried)
  9. Get Splash red wine
  10. Take 100 ml chicken stock
  11. Take 500 ml passata
  12. Make ready 250 g pasta (fusilli, penne or rigatoni)

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. Add the minced venison, breadcrumbs, parmesan and garlic and mix well.

Steps to make 30min venison and fennel ragu ๐Ÿ‡ฎ๐Ÿ‡น:
  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. Sautรฉ 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! ๐Ÿ‘Œ๐Ÿผ๐Ÿ

For the meatballs, beat the eggs and milk together in a bowl. Add the minced venison, breadcrumbs, parmesan and garlic and mix well. For the ragu, heat the oil in a separate frying pan. Penne with Sausage and Fennel Ragu. Heat the olive oil in a frying pan and add the fennel seeds and the meat from the sausages- discard the casings.

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