Buon appetito!
Deer ragù
ENJOY Digital
made by Jade
Ingredients
4 persons
- 640 Gram ELVEA Whole Peeled Tomatoes
- 1 kilogram deer stew
- 1 roots
- 1 shallots
- 2 Stems celery
- 160 milliliter wild fund
- 2 glass Red wine
- 1 fresh herb sprigs
- 2 gingerbread
- 360 Gram tagliatelle
- grated Parmesan cheese
Preparation
-
1
Put a good splash of olive oil in the pan and sauté the venison. Season generously with salt & pepper.
-
2
Remove from pan, add some extra olive oil and stew finely chopped carrot, shallot & celery. Deglaze with the red wine when everything is glassy. Then add game stock and whole tomatoes from Elvea. Crush them by hand into finer pieces.
-
3
Rinse the cans with some water and add to the sauce. Add the spice peel and gingerbread, cover and simmer for 2 to 6 hours on a (very) low heat. Stir occasionally to prevent sticking.
-
4
Cook the pasta until tender in well-salted water. Spoon the sauce directly to the pasta and stir well. Serve with extra Parmesan cheese.
