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HelloFresh
HelloFresh
Venison Ragu

Venison Ragu

with Brown Rice and Kale

Balanced
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Lean, rich and mildly gamey, our venison ragu is a delicious recipe for a quick and healthy dinner. Ragu is commonly served with pasta but to keep this dish light, we’ve served it with nutty brown rice to leave you feeling full and satisfied. Simmered on medium heat until the ragu is saucy and thick, the flavours in this recipe are pretty unbeatable. Finish off with a sprinkling of fresh spring onion and you’re good to go.

Tags:Under 550 caloriesLow Sat Fat
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Venison Mince

1 pack(s)

Finely Chopped Tomatoes with Basil

1 bag(s)

Kale

1 unit(s)

Onion

150 grams

Brown Basmati Rice

½ pot(s)

Italian Seasoning

1 unit(s)

Carrot

1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

½ sachet

Chicken Stock Powder

Not included in your delivery

250 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2264 kJ
Energy (kcal)541 kcal
Fat5.0 g
of which saturates1.0 g
Carbohydrate80 g
of which sugars21.0 g
Protein40 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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Cook the Rice
Cook the Rice
1

Bring a large saucepan of water to the boil with a pinch of salt. 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. Add the brown rice to the pan of boiling water, lower the heat to medium and cook until the rice is tender, 25 mins.

2

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). Trim the spring onion then slice thinly. Stir the onion, carrot and Italian style herbs into the venison.

3

Lower the heat to medium and cook the onion and carrot until soft, 4-5 mins then add the garlic and cook for 1 minute more. Stir in the stock powder, finely chopped tomatoes and water (see ingredients for amount) and bring to the boil. Season with salt and pepper, lower the heat to medium again and simmer until the ragu has reduced by half and is thick and saucy, 15-20 mins.

4

When the rice has 5 mins left, add the kale to the pan. Stir, making sure it is submerged and leave to cook for the remaining time, until wilted.

5

Once the venison ragu is ready, remove from the heat and season to taste with pepper. Drain the rice and kale in a colander, return to the pan off the heat and stir in half the spring onion. Season with salt and pepper to taste. Get ready to serve!

6

Share the rice between your bowls and top with the venison ragu. Finish with a sprinkling of the remaining spring onion and tuck in. Enjoy!