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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)
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.