Ragú de venado

Ingredientes

• 2 tbsp olive oil
• 1.3 lbs (600g) ground venison ( , farmed venison or deer meat)
• 2 Italian sausages (, casing removed * see note 1)
• 3 cloves garlic (, minced)
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• 1 tsp sugar
• 1 white onion (, finely diced)
• 2 celery ribs (, finely diced)
• 2 carrots (, finely diced)
• 2 tbsp tomato paste ((tomato purée))
• 14 oz (400g) canned tomatoes (, finely chopped)
• 3/4 cup (60ml) white wine (or red wine)
• 1 cup (250ml) beef broth / beef stock ( * see note 2)
• 1 tbsp balsamic vinegar ((not aged))
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1/2 cinnamon stick
• small piece parmesan rind
• salt and freshly ground pepper (, to taste)
• Flat leaf parsley
• grated Parmesan (or Grana Padano cheese)

Preparación

1. 1

   --- SLOW COOKER VENISON RAGU ---

2. 2

   Heat the olive oil in your slow cooker if it allows for browning or in a large skillet.

3. 3

   Add the sausage and ground venison and brown the meat, breaking it up with the back of a wooden spoon.

4. 4

   Stir in the minced garlic, salt, sugar, ground pepper, garlic powder, balsamic vinegar and Worcestershire sauce.

5. 5

   Add the wine and let it cook down until the alcohol fragrance dissipates. At this point you can transfer everything to the slow cooker if you have started cooking in a skillet.

6. 6

   All the remaining ingredients – the diced onion, celery, carrots, tomato paste, chopped tomatoes and beef broth – are stirred in at this point.

7. 7

   Finally add the bay leaves, cinnamon and cheese rind, cover the slow cooker and cook on the LOW setting for 8 – 12 hours.

8. 8

   Discard the bay leaves, cinnamon stick and cheese rind. Have a taste and adjust the seasoning as needed.

9. 9

   Serve over tagliatelle or parpadelle with with a generous grating of Parmesan and a sprinkling of chopped parsley.

10. 10

    --- COOKING VENISON RAGU ON THE HOB ---

11. 11

    The method is slightly different if you are cooking this on the hob. You will need to add more liquid (2 cups beef broth instead of one) and give the occasional stir so this is more hands on.

12. 12

    Heat the oil in a large pot (such as a Dutch Oven). Add the onion, celery and carrots and cook over medium-low heat, stirring, for about 8-10 minutes or until softened.

13. 13

    Add the sausage meat and venison, breaking it up with the back of your spoon and stirring until browned. Stir in the wine and cook until it cooks down by about half.

14. 14

    Stir in the salt, pepper, sugar, garlic powder, minced garlic, balsamic and Worcestershire sauce.

15. 15

    Add the tomato paste, canned tomatoes, beef broth, bay leaves, cinnamon, and Parmesan rind. Bring to a boil and then reduce the heat to a low simmer and cook for about two hours, stirring occasionally.

16. 16

    Make sure to keep an eye on the liquid levels and top up with hot water if needed

17. 17

    When ready to serve, discard the bay leaves, cinnamon stick and cheese rind. Have a taste and adjust the seasoning as needed.