Smoked Venison Back Strap Ragu • Ingredient Wild
Trending
•
10m
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.
Up Next in Trending
-
Agronomic Practices & Services: Ferti...
Compare liquid and dry fertilizer methods for corn and bean food plots. Learn precision fertilizing strategies, including in-row liquid application and foliar feeding, guided by soil test results for maximum nutrient efficiency.
-
Night Shift: Presented by Sig Sauer
Night Shift: Presented by SIG SAUER follows Laden Force and crew to the cattle country of Kansas with one mission: cut down the ever-growing coyote population threatening local deer and livestock herds. With the USDA reporting over $100 million in annual livestock losses due to predators, and coy...
-
Roar • The One
Spring has arrived at the SOE ranches in Texas, and the axis deer are in full rut — bugling and roaring across the hills. Mike and the crew are locked in on some incredible axis bucks.
For all your hunting apparel needs, head to the Mossy Oak Store.
