Chestnut tagliatelle with venison ragu from Jamie Magazine, November 2011 (#24) (page 66)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • AgusiaH on February 28, 2014

    Lovely recipe. You indeed have to use 1 l of stock to get right consistency after 30 min of cooking (with the lid off). I used a tad more of tomato concentrate and veal instead of venison.I served it with porcini farfalle.

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