Venison and tomato ragù with polenta
This comforting Italian-style venison ragù includes fennel and tomatoes for a brightness and acidity that balances the rich, gamey venison.
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Cooking tools:
- Dutch oven
- Mortar and pestle
- Grater
- Oven
- Stove
- Chef's knife
- Cutting board
- Tongs
- Plate
- Saucepan
- Wooden spoon
- Fork
- Measuring spoon
- Measuring cup
- Kitchen scale
- Can opener
- Serving platter
Ingredients
- 1 tbsp olive oil
- 700g (approx. 2) venison shanks or 500g diced venison
- ½ tsp fennel seeds, lightly crushed
- 1 red onion, finely chopped
- 1 carrot, finely chopped
- 1 small fennel bulb, finely chopped
- 2 garlic cloves, chopped
- 1 tbsp tomato purée
- 200ml red wine
- 1 bay leaf
- 400g tin plum tomatoes
- 300ml venison, beef or chicken stock
- 100ml whole milk
- 100g quick cook polenta
- 30g salted butter
- 80g parmesan, finely grated, plus extra to serve
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