Marinate venison in all ingredients down to and including red wine, in the fridge for 12 hours.
Drain, reserving vegetables and marinade. Pat meat dry.
Heat oil in a casserole and lightly brown the meat. Reserve, then cook vegetables in pan for 4-5 minutes, add tomato purée and cornflour, and cook until liquid evaporates.
Return meat, deglazing with a splash of marinade. Add remainder, slowly boil (skimming off any foam), cover and simmer gently for 2 hours, stirring occasionally.
Strain into large bowl, remove meat and set aside.
For a less rustic finish, fish out the herbs and spices to avoid biting into an intense surprise!
Return sauce and veg to the pan and roughly liquefy using a masher or stick blender. Boil to thicken. Add the meat, return to a simmer, season and add grated nutmeg to taste. Stir in a knob of butter before serving.
This finished casserole also makes a fantastic deep-dish game pie filling - just add the pastry!
Serve with a side of Braised Red Cabbage.
https://donaldrussell2.staging.screencommerce.com/marinated-venison-ragout.html?___store=default29215Marinated Venison Ragouthttps://donaldrussell2.staging.screencommerce.com/media/catalog/product/r/g/rg503at-1.jpg00GBPInStock/Recipes & guides/Recipes/Game RecipesWe don’t cook with venison often enough! The lean, wild meat has a deep flavour and takes a punchy marinate such as this really well. With wine, juniper, allspice and nutmeg, the finished dish is a real, warming taste of autumn. So take your time, enjoy tGBP00https://donaldrussell2.staging.screencommerce.com/media/catalog/product/r/g/rg503a.jpgrecipe-£0.00 per kgNo