VE TEST Venison Ragu
with Brown Rice and Kale
Ingredients
150 grams
Brown Basmati Rice
200 grams
Venison Mince
½ pot(s)
Dried Italian Herbs
½ sachet(s)
Chicken Stock Powder
1 unit(s)
Onion
100 grams
Chopped Kale
1 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
1 unit(s)
Carrot
1 carton(s)
Finely Chopped Tomatoes with Basil
Not included in your delivery
250 milliliter(s)
Water for the Sauce
Instructions
Pop a large saucepan of water onto boil for the rice. Meanwhile, heat a splash of oil in a frying pan on medium-high heat. When hot, add the venison mince and cook until browned, 5 mins. Break it up with a wooden spoon as it cooks. When the water comes to the boil, stir the brown rice and a pinch of salt into the saucepan, lower the heat to medium and cook until the rice is tender, 25 mins.
Meanwhile, halve, peel and chop the onion into small pieces. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Trim the spring onion then slice thinly. Stir the onion, carrot and Italian herbs into the venison.
Lower the heat to medium and cook the onion and carrot until softened, 4-5 mins then add the garlic and cook for 1 minute more. Stir in the chopped tomatoes, chicken stock powder, water (see ingredients for amount) and bring to the boil. Season with salt and pepper, lower the heat to medium and simmer until the sauce has reduced by half and is thick and tomatoey, 15-20 mins.
When the venison ragu is ready, remove form the heat and season to taste with pepper. Stir in half the parsley. Drain the rice and kale in a colander, return to the pan off the heat and stir in the spring onion. Season with salt and pepper to taste. get ready to serve!
Share the rice between your bowls and top with the meaty venison ragu. Finish with a sprinkle of remaining parsley and tuck in. Enjoy!
