Venison Bolognese
A rich, slow-simmered venison bolognese made with ground deer meat, sweet bell peppers, and fresh herbs. This hearty ragù pairs beautifully with pasta or can be served on alongside my optional creamy roasted cabbage gratin.
Servings: 4 people
Ingredients
For the Bolognese
- 1 pound ground venison
- 2 red bell peppers, seeded and roughly chopped
- 1 cup onions, roughly chopped
- 2/3 cups carrots, peeled and rough chopped
- 2 celery stalks, roughly chopped
- 3 tablespoons olive oil
- 4 garlic cloves, roughly chopped
- 28 ounce can crushed tomatoes
- 1/2 cup dry red wine
- 1/2 cup chicken stock or venison stock
- 8 fresh basil leaves, chopped
- 1/4 cup fresh Italian parsley, chopped
- salt and pepper to taste
Instructions
- Finely chop the carrots, onions, bell peppers, and celery. Mince the garlic.
- Heat a pot with the olive oil over medium heat. Add the chopped vegetables and minced garlic. Cook until they become fragrant and tender, around 6 to 8 minutes.
- Increase the temperature to medium-high and add the ground venison. Season with salt and black pepper. Break up the meat into small pieces using a wooden spoon. Cook until the meat has lightly browned, around 5 to 8 minutes.
- Pour in the red wine and simmer until it's nearly evaporated. Around 3 minutes.
- Add the crushed tomatoes and stock. Stir to combine and season to taste with salt and pepper. Bring to a gentle simmer and cook until the sauce has slightly thickened, around 30 minutes.
- Add the fresh basil and parsley and simmer for 5 more minutes. Season to taste with salt and pepper.
NOTES
- Sauce Freezes Well: This venison bolognese tastes even richer after a night in the fridge and holds beautifully in the freezer for up to 3 months in airtight containers or bags.
- Fat Content Tip: Ground venison is naturally lean. For more depth, use 10–15% fat ground or add a splash of olive oil or a bit of pork fat during cooking.
- Fresh Herbs: Fresh basil and Italian parsley give the sauce bright flavor. Want something different? Thyme or oregano make great substitutes.
- Pasta Pairing: Best with wide noodles like pappardelle, tagliatelle, or rigatoni. The hearty sauce clings perfectly to these shapes.
- Optional Side Dish: Serve with roasted Napa cabbage gratin finished with cream, rosemary, and cheese for a cozy winter twist (instructions are in the post).
- Meal Prep Win: Double this recipe. It reheats beautifully and feeds you all week. Ideal for batch cooking or weekly dinners.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!