The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Wild Venison Ragu with Brown Rice Casarecce, Tenderstem Broccoli & 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
6 plants
Low sat fat
Serving size
Ingredients
- 30g yellow pea crumb (yellow pea whole grain flour (100%))
- 10g pine nuts
- 550g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 400g passata (tomatoes, salt, citric acid)
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 250g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 180g Tenderstem broccoli
- 3 garlic clove
- 2 courgette
- 1 onion
Nutritional Information
Calories: 563
Protein: 46g
Carbs: 67g
Fat: 12g
Wild Venison Ragu with Brown Rice Casarecce, Tenderstem Broccoli & 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 large saucepan filled with salted water to a boil
- Pull out a large frying pan, a small frying pan, a slotted spoon, a sieve & a measuring jug
Time to fry
- Finely dice the onion. Dice the courgettes into 1cm chunks. Finely chop or grate the garlic
- 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
- 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 100ml pasta water, then drain the pasta
Simmer the ragu
- Add the vinegar and garlic to the veg pan and cook for 1 min, then stir in the passata, sundried tomato paste, oregano and reserved pasta water. Bring to the boil and add the venison (with all the juices from the bag)
- Gently pull apart any larger pieces of venison and simmer for 4-5 mins, until thickened
Toast the pangrattato
- Heat the small frying pan on medium heat. Once hot, add the pine nuts and pea crumb and toast for 2-3 mins, tossing regularly, until golden brown. 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 venison pasta between bowls, with the broccoli alongside. Sprinkle over the pangrattato to finish
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