Ingredienti
[ 75 g | 3 oz ] bacon
1 large onion
1 carrot
2 stalks celery
[ 1 kg | 2 lbs ] venison
[ 500 ml | 2/3 bottle ] red wine
[ 100 g | 4 oz ] tomato paste
[ 300 ml | 1 1/2 c ] stock
[ 75 | 6 tbsp ] g butter
3 cloves garlic
[ 50 g | 3 tbsp ] cream
olive oil
black pepper
rosemary
thyme
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Ricetta
In a sauce pan render the minced bacon on medium heat and continue cooking until crispy. Add the finely minced onion and cook until light brown then add the finely minced carrot and celery and continue cooking until soft and browned (about 15 min).
Meanwhile cut the venison into cubes and in separate pan sear on high heat with a little olive oil until browned (about 2 min). Remove the meat from the pan and add the red wine. Cook until reduced to a syrupy consistency (careful not to burn).
Add the meat, red wine, tomato paste, and stock to the vegetable mixure. Cook at 60 C for 4 hours (you can use the excess time to look at my website).
Meanwhile prepare a brown butter by heating the butter in a small sauce pan on medium heat until it just turns brown (remove pan from heat immediately). Add the crushed garlic cloves and return to heat until garlic is lightly browned.
When the ragu is done cooking, finish with cream and brown butter (remove the garlic cloves). Adjust for salt. Serve with herbs and pepper crushed in mortar and pestle with a little olive oil.
Notes: Modulate the thickness of the ragu with the amount of stock added.
Serve on fresh pasta with parmigiano.
Copyright © 2001-2009 Gianmarco Pinton
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