February flavours with Charlie Uwins, head chef at The Scotsman’s Pack, Hathersage
This delicious, slow-cooked ragu promises amazing flavour with all the comfort we crave from food during the winter months. Perfect for a dinner party or to return home to after a day exploring the outdoors.
The Scotsman’s Pack is a traditional, dog-friendly village pub, renowned for its cosy corners, award-winning food and extensive drinks offer.
The much-loved pub is located in the beautiful village of Hathersage within the Peak District National Park. Popular tourist destinations, including Chatsworth House and the historic market town of Bakewell, are just a short drive away. Amongst its breathtaking landscapes, it has access to some stunning walking and cycling trails right on its doorstep.
Venison Ragù with Rosemary Crumb,
Pecorino & Bucatini Pasta
Ingredients
- For the ragù
900–1,100 g whole venison haunch (one piece, well-trimmed)
30 g olive oil
30 g butter (optional)
150 g onion, finely diced
100 g carrot, finely diced
60 g celery, finely diced
12 g garlic, minced
40 g tomato paste
240 g dry red wine
800 g canned whole tomatoes, crushed
240 g beef or venison stock
1 bay leaf
Thyme 2 sprigs
1g dried oregano
1g crushed red pepper flakes
10 g fine salt (start with 7 g, adjust later)
3g freshly ground black pepper
10g dark chocolate
- Pasta
450g bucatini
Salt for pasta water (about 10g per litre)
Extra parmigiano for serving
Method
- Brown the haunch (important for flavour)
- Pat venison dry. Season all over with about 7g salt and the pepper. Heat olive oil (and butter) in a large pan over medium-high heat. Brown the haunch well on all sides (8–12 minutes total). Transfer venison to the slow cooker.
- Build the sofrito
- In the same pan, add onion, carrot, and celery. Cook 8–10 minutes until soft and lightly golden. Add garlic; cook 30 seconds. Stir in tomato paste; cook 2–3 minutes until dark brick-red.
- Deglaze
- Add red wine, scraping up browned bits. Simmer 3–5 minutes until reduced by about half. Pour everything into the slow cooker over the venison.
- Slow cook
- Add crushed tomatoes, stock, bay leaf, thyme, oregano, and chilli flakes. Cover and cook: LOW: 8–10 hours. HIGH: 5–6 hours. Venison should be very tender and pull apart easily.
- Shred and finish
- Lift venison out onto a board. Shred with two forks (discard any sinew). Return shredded meat to the sauce. Taste and adjust salt (remaining 3 g), pepper and sugar if needed. Stir in cream/mascarpone (if using) and parmigiano. Cook on HIGH for 10–15 minutes uncovered to thicken slightly. Remove bay leaf and herb stems. Stir in parsley or basil.
- Cook pasta & serve
- Bring well-salted water to a boil. Cook bucatini until al dente. Reserve 250 g pasta water, then drain. Toss pasta with ragù, loosening with pasta water as needed. Serve hot with extra parmigiano and cracked black pepper.