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
-
NEW Nosler Whitetail Country Ammo for...
Rusty from Mossy Oak reviews the expanded Nosler Whitetail Country ammunition line with exciting new caliber additions! After a full season of hunting success, we're sharing everything you need to know about this effective whitetail deer ammo.
NEW calibers added:
.243
.30-30
.35PLUS 150 grain...
-
How to Zero Your ATN Night Vision Sco...
In this informative episode of Mossy Oak University, discover how to effectively zero in the ATN X-Sight 5 Day/Night Scope using its innovative One Shot Zero feature. Starting at 40 yards, we’ll show you how to adjust your aim and ensure accuracy at 100 yards, making sure you hit the bullseye eve...
-
How to Vacuum Seal Jerky and Sausage ...
All that hard work: the harvesting, the butchering, the grinding, the smoking, the dehydrating; are you are going to let freezer burn destroy it all? Absolutely not! In this Mossy Oak University, Zane Dearien shows you how to use a chamber vacuum sealer to properly preserve your finished veniso...