This is a beautiful, thick, rich and wholesome Italian-style ragu but made with venison, and a tickle of earthy spice. I prefer to harvest at least a couple bags of diced or cubed venison. it’s traditionally a tougher meat but when cooked slow and braised, it becomes wonderfully tender.
10kg diced venison or deer (frozen)
2kg shiitaki mushrooms
5lit water
2,5l red wine
200g salt
6-8 bay leaf
50g black pepper
250g butter
150g tomato paste
400g white onion chopped
120g garlic chopped
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