Venison and tomato ragù with polenta
- Published: 19 Jan 23
- Updated: 8 Oct 24
This comforting Italian-inspired ragù includes fennel and tomatoes for a brightness and acidity that balances the rich, gamey venison. Shanks or diced venison are cheaper cuts that benefit from slow-cooking – ideal for cosy winter weekends.
Discover more venison recipes.
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
For the polenta
- 100ml whole milk
- 100g quick cook polenta
- 30g salted butter
- 80g parmesan, finely grated, plus extra to serve
Method
- Heat the olive oil in a casserole dish or heavy-based pan over a medium heat. Season the venison then – in batches if needed – add to the pan to brown on all sides (3-4 minutes). Use tongs to lift onto a plate.
- Heat the oven to 140°C fan/gas 3. Tip the fennel seeds into the same dish/pan and cook for a minute then add the onion, carrot and fennel with a pinch of salt. Cook over a low-medium heat for 12-15 minutes, until very soft. Stir in the garlic, cook for another minute, then add the tomato purée. Cook for a few minutes then increase the heat a little and pour in the wine. Bubble for a few minutes then add the bay leaf, tomatoes and stock. Bring to a simmer, cover with a lid and transfer to the oven. Cook for 2 hours 30 minutes until very tender.
- Remove the lid and cook for another 15 minutes to reduce the liquid a little. Meanwhile, for the polenta, put the milk in a saucepan with 400ml water and a good pinch of salt and bring to the boil. Reduce the heat to low, pour in the polenta while stirring then cook for 5-8 minutes, stirring constantly until thickened and coming away from the sides of the pan. Stir in the butter and parmesan and season.
- If you’ve used shanks, pull the bones out of the sauce and shred the meat into it using 2 forks. Serve the ragù on top of the polenta with extra parmesan scattered on top.
- Recipe from February 2023 Issue
Nutrition
- Calories
- 533kcals
- Fat
- 20g (10.2g saturated)
- Protein
- 52.7g
- Carbohydrates
- 28.6g (10.1g sugars)
- Fibre
- 5.2g
- Salt
- 1.2g
delicious. tips
Save energy and make the ragù in a slow cooker or pressure cooker.
This ragù is ideal for making ahead and warming through just before serving. It freezes well too, so make a double batch and keep some for a rainy day. Just cook the polenta to serve.
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