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Pasta and venison ragout

2 kg impala or springbuck neck/or ribs for meaty bones

3 tablespoon vegetable oil

Salt and pepper

1 x chopped onion

1 carrot sliced, 1 x celery stick

1 clove garlic

500 ml STOCK

Add – 1 teaspoon of each thyme, bay leave, parsley and chives

Put all in Slow or Steam/Pressure cooker for 30 mins or a bit longer until meat falls off the bone. Drain meat from sauce and remove all bones and sinews, keep remaining sauce. Dice meat into small blocks an put back in sauce.

TOMATO SAUCE

3 strips bacon

1 tablespoon vegetable oil

1 shallot

2 cloves garlic, crushed

2 fresh chillies

45ml wine vinegar

125ml red wine

500ml STOCK

1 bay leave

1 can chopped tomatoes

1 tablespoon brown sugar

Salt + pepper

65 ml fresh cream

Fry bacon, shallot, garlic and chilli. Fry for I minute and add wine vinegar and reduce. Add wine and reduce again. Add stock, bay leaf, tomatoes, brown sugar, salt and pepper and boil for 20 minutes. Add meat and heat. Add cream. Dish with pasta.

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