I love finding new recipes and different foods, being naturally inquisitive I am always after new things to try. This week I tried rabbit for the first time, making a Rabbit and Venison Ragu for Mr W and I.
In collaboration with Iceland on their #PowerofFrozen campaign, my freezer drawers are now rather rammed. Think extra large Arctic scallops, rabbit fillets, kangaroo burgers and even chopped frozen garlic (so useful). Iceland are encouraging us all to embrace all things frozen. The naturally freezing of seafood, meats and superfood greens locks in the flavour and nutrition of ingredients. They even do frozen stir fry veg and frozen kale, oh yes you heard that right! I find frozen food particularly useful now I am living on my own again, I don’t feel pressured to try and cook all my fresh veg!
So taking the rabbit fillets and venison haunch from the freezer and defrosting overnight, I made Rabbit and Venison Ragu. This dish is so easy to make, but you have to be patient. Whilst it is easy, it takes a fair bit of time and at the end you need to be careful when adding the cream as you don’t want your amazing sauce to split.
- 2 tbsp olive oil
- 2 packs of Kezie Foods Rabbit fillets
- 1 pack of Kezie Foods Venison haunch
- 1 pack of smoke bacon lardons
- 2 red onions, finely chopped
- 2 carrots, finely chopped
- 3 garlic cloves, crushed or 3 teaspoons of Iceland Frozen Crushed Garlic
- 1 tbsp tomato purée
- 180ml white wine
- 500ml chicken stock
- 1 tbsp Dijon mustard
- 100ml double cream
- 75-100g of pasta for each person
- Copious amounts of Ground Black Pepper Parmesan to serve
- Heat the oil in a large pan. Add the rabbit fillets and venison and brown on all side.
- Remove from the pan and set aside.
- Add the bacon, onion and carrot to the pan and cook until soft. I grated my carrot and onion using the finest Magimix blade to get them super fine for the sauce.
- Add the crushed garlic and tomato purée, stir for a few mins to cook the tomato puree a bit releasing the aroma, then pour in the wine and chicken stock.
- Return the rabbit and venison to the pan, season with black pepper and a pinch of salt, cover with a lid and cook over a low heat for at least an hour until the meat is really tender.
- Remove the meat from the pan and shred using 2 forks.
- Increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Then add the shredded meat back in and reduce the heat to low.
- At this point cook your pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
- Stir in the mustard and cream into the rabbit and venison ragu. Grind some more pepper in too, add in the pasta water if you need.
- Serve in warmed bowls with grated Parmesan for a comforting dinner.
- Use chicken or lamb if not a fan of game.
The Rabbit and Venison Ragu is a bit special, this is a very rich dinner. We tried it with a wonderful pasta and copious amounts of parmesan. For a Sunday evening it was just what you needed to provide some comfort before work on Monday. It keeps well though, even in the freezer. So on the Monday I even gave it a go with courgetti as leftovers, it worked really well! I can thoroughly recommend! Also if you’re not a fan of game, use the equivalent (~500g) in chicken thighs or lamb.
- Meatloaf cupcakes with sweet potato frosting – Foodie Quine
- Spaghetti with kale, asparagus, chilli and lemon – Veggie Desserts
- Easy Sloppy Joes made with speciality sausages – Fuss Free Flavours
- Beef burger with chunky pepper mayo – Recipes from a Pantry
- Double Beef Burgers with Corn Relish – Little Sunny Kitchen
- Creamy Mushroom and Potato Dauphinoise -Tinned Tomatoes
- Pasta e Fagioli Soup – Hungry Healthy Happy
- Five Spice Scallops and Noodles– Emily’s Recipes and Reviews
Would you give my Rabbit and Venison Ragu a go? Have you embraced the #PowerofFrozen? Let me know in the comments,
P.S. Ingredients were provided by Iceland for the making of this recipe.