Venison Ragu | Millbank Venison - ragu is perfect for batch cooking
Venison ragu made using Scottish venison in a cost effective, sustainable, easy dish to make, ideal for batch cooking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at millbankvenison.co.uk.
Ingredients
- 350 gms Venison Mince
- 2 tbs olive oil
- 75 gms pancetta or streaky bacon
- 1 small carrot finely diced
- 1 small onion finely chopped
- 3 tsp tomato puree
- 150 mls red wine
- 125 mls dbl cream
- 400mls beef stock
- 1 tsp dried herbs de provence
- 1/4 tsp grated nutmeg
- salt and pepper
- Fresh basil and parmesan to serve
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