@antonycookes: agù turns cheap cuts of meat into something magical. Tough collagen breaks down into gelatin, coating the mouth in the most luxurious way. I did this with some muntjac shoulders I had in the freezer and added prunes because I suspected it would work. The ingredients: Muntjac shoulders (not necessary - any tougher cut of meat is fine) Guanciale, pancetta or lardons - completely interchangeable Onion Carrot Celery Garlic Prunes Red wine Tin of tomato pulp Pepper Salt Some woody herbs like rosemary, thyme, bay, oregano Fennel seeds Nutmeg gratings Parmesan Allow it to slowly bubble for several hours. #ragu #muntjac #venison #slowcooking #italianfood

Chef :

Where did you get the Muntjac from

nagromduck :

Can a pressure cooker be used instead of a slow cooker?

Barbhk32 :

I LOVE the science breakdown!!! I want to cook more and this scratches something in my mind

la jefa :

Artful editing, but not too detached!!!

Tahini_dirtbag :

Lovely work as always!! I’ve never tried muntjac

fahad :

Try nihari with a tough cut especially beef shin.

mootylda :

That looks incredible, I've never seen muntjac meat! And thank you for the science lesson!

pyr3x.femur :

🌶️ess :

this is gorg antony

Marcus O'Laoire :

Beautiful

˚₊· ͟͟͞͞➳❥ :

beautiful work antony

user7806068989913 :

Cooking and science lesson all in one

Tianna 🌺 :

I’m gagged bc I literally saw a lil muntjac guy this morning on my walk. I forgot people eat them

Chicken butt :

I didn’t know people ate muntjac! Their scent glands freak me tf out

tony :

muntjac are invasive so eat away

TimButtons 🫒 :

It may sound heretic but the best ragu i ever made was with Australian Wagyu beef ribeye. I know it’s criminal but it was insanely good