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Venison Bolognese

Venison Bolognese

Author: Larry White
A rich, slow-simmered venison bolognese made with ground deer meat, sweet bell peppers, and fresh herbs. This hearty ragu pairs beautifully with pasta or gnocchi.
5 from 18 votes
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Servings: 4 people
Prep Time: 15 minutes
Cook Time: 45 minutes
Course: Main Course
Cuisine: Italian

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.

Nutrition

Calories: 417kcal | Carbohydrates: 27g | Protein: 30g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 92mg | Sodium: 413mg | Potassium: 1280mg | Fiber: 7g | Sugar: 15g | Vitamin A: 6223IU | Vitamin C: 105mg | Calcium: 114mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!