A skilful adaptation of a classic warming dish. Matt’s tip – use good quality wine for a richer flavour for the ragù. Serve in a yorkshire pudding with some Slade Farm asparagus, at its best from March until the end of June and new season potatoes.
2 tbsp of light olive oil
1kg diced venison shoulder
1 large white onion, finely diced 4 juniper berries
1 bay leaf
1 star anise
1 small bunch of rosemary
1 tbsp of tomato pureé
250ml good quality red wine 1litre beef stock
Preheat an oven to 180ºc.
Place a large heavy-bottomed pan over a medium heat, adding a couple of tablespoons of light olive oil. Season the meat to start layering the flavour. Once the oil is hot, add half the venison, caramelise until golden brown, then lift out into a bowl. Add the remaining venison and repeat.
Reduce the heat by half, then add the diced onions to the same pan and sweat gently for 5 minutes. A little colour on the onions at this stage is good.
Crush the juniper berries with the back of a knife. Stir in the berries, bay leaf, pepper and star anise to the onions and cook for a further 2 minutes.
Place the venison back in the pan and warm through. Add the tomato pureé and red wine, then bring to the boil and simmer until the liquid has almost disappeared. Add the stock, bring to the boil, then turn down to a simmer. Cook for about 45 minutes or until the meat is nice and tender.
Chop the rosemary, mixing into the ragù. Place the whole dish in the oven for 20 minutes.
Remove from the oven and allow to cool slightly before serving.
Consider serving in a Yorkshire pudding, with fresh new potatoes and some Slade Farm asparagus.
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