Venison & Celeriac Ragu with Roasted Chestnuts
A rich, slow-cooked game stew that pairs melt-in-the-mouth wild venison with earthy root vegetables.
"This is a batch-cook recipe utilizing Venison (Tier 1 protein) which is exceptionally lean and nutrient-dense (high iron/B12). We use Celeriac instead of potatoes to lower the glycemic load while providing prebiotic fibre. The inclusion of chestnuts nods to the late winter season and adds texture. The 'ragu' style braise breaks down collagen into glycine for gut repair, fitting the 'Cooking is Biology' principle."
Ingredients
Protein
- 400g Diced Venison (Haunch) — cubed
Fresh
- 300g Celeriac — peeled and 2cm cubed
- 1 Carrot — finely diced
- 1 Celery Stick — finely diced
- 1 Onion — finely diced
- 4sprigs Fresh Thyme
Pantry
- 60g Cooked Chestnuts (Vacuum Packed) — roughly chopped
- 400g Chopped Tomatoes (Tinned)
- 200ml Beef Bone Broth
- 10ml Olive Oil
- 20g Parmesan — grated
Method
Dice the celeriac into 2cm cubes. Finely dice the onion, carrot, and celery for the soffritto base.
Heat oil in a heavy pot. Brown venison in batches until deeply seared. Remove meat.
Add onion, carrot, celery to the pot. Sauté for 5 mins until soft. Return meat to pan.
Add celeriac, tinned tomatoes, bone broth, and thyme. Bring to boil, then simmer covered for 35-40 mins until venison is tender.
Stir in the chestnuts in the last 5 minutes of cooking.
Serve in deep bowls. Top with grated Parmesan and cracked black pepper.