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This is a beautiful, thick, rich and wholesome Italian-style ragu but made with our gamey wild venison, and a tickle of earthy spice.
A knock out with freshly cooked tagliatelle or a potato dish like our Pommes Anna and a hearty helping of autumnal greens. 15 mins (prep) | 2½ hrs (cooking)
Two hours my Aunt Fanny... next time I'll make sure to allow at least 3, and substitute half the wine for stock, because this came out very much NOT falling apart by itself and acidic as all heck. The cinnamon and clove flavour worked great, however, and there is clearly the germ of a great dish in here so I will be trying it again - or rather, something based on it.
Love this recipe, we substituted the bacon with anchovies, it worked real nice! Had it with mashed celeriac yesterday, today with pasta! Thanks Abel.
Really disappointed with this recipe. I actually think it comes down to the venison Abel and Cole sent us on Friday. It has gone so dry, and almost bitter. We have had to add a lot of salt, a can of tomatoes and sour creme to salvage it.
I love some of the a&c recipes but this one is my favourite
Wow, just had this for tea, with pasta, broccoli and asparagus. I added a vege stock tube to mine and a good dollop of cream at the end. I will definitely be making this again. So delicious!
Having read the other review I used only two cloves and having eaten the meal, interestingly, I would advise the opposite and add more than the recommended three! We didn't really enjoy this, it lacked depth despite using quality ingredients and I feel I haven't made the most of the lovely venison I had. Hmm, not sure what it was missing.
I just made this and WANT to love it but LEAVE OUT THE CLOVES. I don't know how just three of the tiny insidious devils can be so overpowering amongst all these other flavours (and I even fished them out at the end) but they are. Otherwise, a lovely, rich and meaty dish that's great with pasta.