Rich Venison Diced Ragu with Gremolata

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Rich Venison Diced Ragu with Gremolata

By Bronwyn Byrne

Rich Venison Diced Ragu with Gremolata

Meat type: Venison
Cooking time: 60+
Serves: 6
Preparation time: 20

Rich Venison Diced Ragu with Gremolata

Ingredients

1 pack Sliver Fern Farms Venison Diced
2 Tbsp olive oil
100g streaky bacon, roughly chopped
1 small onion, finely chopped
1 carrot, cut into chunks
1 celery stalk, sliced
4 garlic cloves, crushed
1 Tbsp fresh rosemary, finely chopped
2 tsp fresh thyme, chopped
¾ cup red wine
1½ cups beef stock
1 Tbsp tomato paste
2 Tbsp pearl barley
150g button mushrooms, halved

GREMOLATA

½ cup parsley, roughly chopped
Zest of 1 lemon, finely grated
2 garlic cloves, crushed

Rich Venison Diced Ragu with Gremolata

Method

Preheat oven to 160°C.

Remove Silver Fern Farms Venison Diced from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Coat with oil and season with salt and pepper.

Heat oil in a fry pan over med-high heat.

Sear venison in batches, turning to brown on both sides. Remove from heat, place venison and cooking juices into a medium-sized ovenproof casserole dish with a lid.

Cook bacon in the pan for 3-4 mins until it is crisp and browned, add to the casserole dish.

Add onion, carrot, celery, garlic, rosemary and thyme to the pan and cook for 3-4 mins over low-med heat until softened. Add red wine and continue to simmer until the liquid has almost cooked away. Add stock and tomato paste, bring to a simmer. Add to the casserole dish with pearl barley and mushrooms.

Press a piece of baking paper onto the surface of the venison and liquid and cover with casserole dish lid. Bake in the preheated oven for 1½-2 hours until the venison is very tender – you want it to fall apart easily.

To prepare the gremolata, combine parsley, lemon zest and garlic.

Serve the ragu with creamy polenta, mashed potatoes or pappardelle and sprinkle with the gremolata.