Venison ragù

Maybe the most famous among ragù, venison ragù has an intense taste, thanks to the long maceration in red wine, flavored by notes of fennel and cumin.

Ingredients

Deer meat 60%, fresh vegetables in variable proportions (onions, carrots, celery), Trentino red wine (sulphites), Italian extra virgin olive oil, butter, rice flour, sunflower oil, pork bacon 2%, natural flavors, spices , sea salt. WITHOUT PRESERVATIVES AND GLUTEN FREE.

Pairings

Excellent with polenta or egg pasta such as tagliatelle and pappardelle. Ideal for dressing pasta or on toasted bread. It can also be served as finger food. Warm with a little olive oil or cooking water.