I am SO excited to be teaming up with the lovely folk at Fyne Ales to bring you this DELICIOUS venison recipe! Fyne Ales is a family-run farm brewery established in 2001, creating a range of amazing craft beers.
As well as brewing their own beer, Fyne Ales also raise sustainably farmed red deer on their 4,500 acre estate. I’ve teamed up with them to showcase their amazing venison, creating easy recipes for you to enjoy at home. This one is just SO good. It’s warm, rich and comforting and lets the delicious venison sausages shine in a slow cooked ragu with red wine, chestnuts and rosemary.
PLUS, if you fancy recreating it, I have a special discount code that offers you 10% off any of Fyne Ales venison boxes. Just use the code GLADIET10. Click here to shop.
Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Venison Sausage Ragu
Ingredients (serves 4):
2 slices streaky bacon, roughly chopped
1 shallot, finely diced
4 cloves crushed garlic
4-5 sprigs fresh rosemary, leaves picked and roughly chopped
75g cooked chestnuts, roughly chopped
4 Fyne Ale venison sausages
200ml red wine
400g tomato passata
400ml beef stock
300g tagliatelle or pasta of choice
More fresh rosemary and parmesan, to serve
1. Preheat your oven to 160c fan. Put a large ovenproof saucepan or casserole dish on the hob over a medium-high heat. Fry the roughly chopped streaky bacon until crisp. Remove and set aside.
2. Add the shallot to the pan and cook for 5 minutes, then add the garlic, chestnuts and rosemary and cook for a further minute.
3. Cut the skins off the sausages, add the sausage meat to the pan and cook until browned, breaking the meat up with a spoon. Add red wine and bubble until reduced by half, then add crushed tomatoes/passata and beef stock. Season to taste with salt & pepper and add the bacon back into the pan.
4. Bring to boil, pop the lid on and cook in the oven for 45 mins to 1 hour. When it’s nearly ready, cook your pasta to packet instructions, then add it directly to the ragu and toss together. Serve with some extra fresh rosemary and a good grating of parmesan, if you like!