Smoked venison backstrap in a ragu? This is something your Grandma wouldn’t have imagined, but somehow it's phenomenal. You smoke the backstrap first to build a beautiful bark and a deep smokiness. Then you sear it in the Dutch oven, deglaze with red wine, add your carrot, celery and onion, the crushed tomatoes, the stock After that you just let it sit for hours.

The result is a rich, deeply savory venison ragu that would make any chef weep with joy. Serve it over pasta, polenta, or crusty bread (it doesn't matter), just make sure the people you love are at the table.