Recipe of Homemade 30min venison and fennel ragu 🇮🇹

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We hope you got insight from reading it, now let's go back to 30min venison and fennel ragu 🇮🇹 recipe. You can cook 30min venison and fennel ragu 🇮🇹 using 12 ingredients and 10 steps. Here is how you cook it.

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

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

Steps 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! 👌🏼🍝.

The fennel-laden, part-pork sausages disappeared fairly quickly, but I was left with a package of round-steak-like, mechanically tenderized meat. I'm not the biggest fan of chicken-fried-steak, and I could only imagine rubber bands when I contemplated pan-fried… Place a large heavy-bottomed pan over a medium heat and add a couple of tablespoons of light oil. Once hot, add half the venison. Caramelise and then lift out into a bowl once golden brown. Add the remaining venison and repeat Wild Venison Ragu.

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