level: easy

Preparation time: 3 hours

Deer meat is one of the most consumed game meats. Not only for its flavor, but for the great nutritional properties it has. From Artemonte we always offer the best pieces and the best quality.

The recipe that we bring you today is a very basic and simple recipe that, although we can serve it as is, as an appetizer or tapa, serve it with a base of pasta, fried potatoes or cooked rice, it is a perfect lunch to enjoy with the family in these holidays that we already have just around the corner.

Ingredients

To prepare the deer ragout with pasta recipe we will need the following ingredients:

600 gr of deer ragout
500 grams of pasta
2 onions
1 leek
2 carrots
500 gr of grated tomato
1 bay leaf
500 ml of red wine
Salt
Ground pepper
Extra virgin olive oil
300 ml of water
200 gr of freshly grated Parmesan

Recipe preparation

We clean and cut the deer meat as we like. In larger pieces if we are going to serve as is, or in small cubes if we are going to complete the recipe and serve the deer meat with the pasta.
Chop the onion, the previously peeled carrot and the leek, all very small.
We put the vegetables in the Cocotte or in the casserole where we want to cook the deer. We add a bottom of extra virgin olive oil and we begin to make the sauce over low heat.
Add the bay leaf so that it is fried together with the vegetables.
We incorporate the deer meat that we have already ready and sauté well.
While the deer meat is searing, grate the tomatoes and add it to the cocotte.
We fry for a few minutes, season with salt and pepper and add both the red wine and the water.
Once everything is mixed, cover and let it simmer for 3 hours. Stir occasionally.
After that time, we turn off the heat, adjust the salt if necessary and the ideal would be to let it rest for 1 whole day.
Cook the pasta in plenty of salted water. When the pasta is tender, drain well and distribute among the 4-6 plates that we are going to serve.
Heat the deer ragout over low heat and distribute among the plates, over the pasta.
Sprinkle with freshly grated Parmesan cheese.

Conclution

The deer ragout or ragout is presented already cut into pieces and frozen. Once we have it at home, we just have to let it thaw at room temperature and proceed to cook it. This deer ragout supports a wide variety of vegetables in its stir-fry. The important thing is to choose between 3 – 4 so that it never loses its essence.

In this recipe we have used only bay leaf, but deer meat accepts a wide variety of aromatic herbs, the most commonly used being a few sprigs of rosemary. Making a bouquet of several sprigs of assorted herbs, added halfway through the cooking time, will give this meat a rich flavor.

Never forget a good piece of bread. The resulting sauce is full of flavor and no one will want to give it up.