The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Wild Venison Ragu with Pine Nut Pangrattato
Melt-in-your-mouth slow-cooked wild British venison simmers away in a flavourful ragu, infused with red wine vinegar and herbs. Toss in our brown rice casarecce pasta to soak up all the flavour. Serve alongside nutty tenderstem broccoli. To make it all even more special? A homemade pine nut pangrattato, for the perfect crunch.
Ready in 20
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 2 tsp dried thyme
- 1 courgette
- 1 onion
- 30g panko crumb (use half) (Yellow Pea Flour)
- 10g pine nuts
- 275g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 120g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 90g Tenderstem broccoli
Nutritional Information
Calories: 611
Protein: 46g
Carbs: 69g
Fat: 16g
Ingredients
- 2 tsp dried thyme (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 120g brown rice casarecce pasta (use half) (Soya) (Brown rice flour 100%)
- 10g pine nuts (use half)
- 30g panko crumb (use a quarter) (Yellow Pea Flour)
- 90g Tenderstem broccoli (use half)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 1 courgette (use half)
- 140g slow cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 1 onion (use half)
Nutritional Information
Calories: 624
Protein: 49g
Carbs: 69g
Fat: 17g
Wild Venison Ragu with Pine Nut Pangrattato
Melt-in-your-mouth slow-cooked wild British venison simmers away in a flavourful ragu, infused with red wine vinegar and herbs. Toss in our brown rice casarecce pasta to soak up all the flavour. Serve alongside nutty tenderstem broccoli. To make it all even more special? A homemade pine nut pangrattato, for the perfect crunch.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small frying pan, a sieve & a measuring jug
Time to fry
- Finely dice the onion. Dice the courgette into 1cm chunks
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the courgette and cook for 3-4 mins, until starting to soften. Season with salt and pepper
- Lower the heat, then add the onion and cook for another 4-5 mins
Cook the pasta
- Meanwhile, trim the broccoli
- Add the casarecce to the saucepan and boil for 8-9 mins, until cooked. In the final 3-4 mins, add the broccoli and simmer until tender. Remove the broccoli with a slotted spoon, reserve 50ml pasta water (25ml for 1 person), then drain the pasta
Simmer the ragu
- Add the red wine vinegar to the veg pan and cook for 1 min, then stir in the passata, the thyme and reserved pasta water
- Bring to the boil, then add the venison to the pan, along with all the juices from the bag. Gently pull apart any larger pieces of venison and simmer on low for 4-5 mins, until thickened
Toast the pangrattato
- Heat the small frying pan on medium heat. Once hot, add the pine nuts and the half pack of panko. Toast for 2-3 mins, tossing regularly, until golden
- Remove from the heat and season with salt
Finish & plate up
- Add the cooked pasta to the pan and toss to coat in the sauce. Simmer for 1 min. Add a splash of water if it's a little thick. Season to taste with salt and pepper
- Share the pasta between bowls, with the broccoli alongside. Sprinkle with the pangrattato to finish
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