Venison Ragu
with Basmati Rice and Kale
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 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.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Venison Mince
½
Dried Italian Herbs
½
Chicken Stock Powder
150
Basmati Rice
1
Onion
100
Chopped Kale
1
Garlic Clove
1
Spring Onion
1
Carrot
1
Finely Chopped Tomatoes with Basil
Not included in your delivery
300
Water for the Rice
250
Water for the Sauce
Nutritional information
Utensils
Instructions
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 rice to the pan of boiling water, lower the heat to medium and cook until the rice is tender, 25 mins.
Meanwhile, pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
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.
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.
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!
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!
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