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Venison ragu with polenta
Fruit and vegetables
1
onion
, finely chopped
3
celery
sticks, finely chopped
4
garlic
cloves, finely sliced
2 x 400g tins whole plum
tomatoes
1 large
rosemary
sprig
Tins, packets and jars
250g/9oz quick-cook
polenta
Cooking ingredients
2 tbsp
olive oil
3
juniper berries
, crushed
salt and freshly ground
black pepper
pinch
salt
Dairy, eggs and chilled
500ml/18fl oz full-fat
milk
1
Parmesan
rind
60–80g/2¼–3oz
Parmesan
, grated, plus extra to serve
50g/1¾oz unsalted
butter
Meat, fish and poultry
1kg/2lb 4oz
venison
shoulder, cut into 3–4cm/1in pieces
Other
350ml/12fl oz
red wine
2 bay leaves
Back to recipe
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