Venison and tomato ragù with polenta

Venison and tomato ragù with polenta

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.

Venison and tomato ragù with polenta

Discover more venison recipes.

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min. Oven time 2 hours 45 min

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.

Nutrition: per serving

Calories
533kcals
Fat
20g (10.2g saturated)
Protein
52.7g
Carbohydrates
28.6g (10.1g sugars)
Fibre
5.2g
Salt
1.2g

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
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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Nutrition: per serving
Calories
533kcals
Fat
20g (10.2g saturated)
Protein
52.7g
Carbohydrates
28.6g (10.1g sugars)
Fibre
5.2g
Salt
1.2g

delicious. tips

  1. Save energy and make the ragù in a slow cooker or pressure cooker.

  2. 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.

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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