If you're looking for a new way to switch up the way you prepare venison, try my Venison Ragu recipe. This ground venison ragu is slow cooked until tender and packed with flavour. Serve it over pasta or polenta or use it as a filling for ravioli or lasagna.
Heat the olive oil in your slow cooker if it allows for browning or in a large skillet.
Add the sausage and ground venison and brown the meat, breaking it up with the back of a wooden spoon.
Stir in the minced garlic, salt, sugar, ground pepper, garlic powder, balsamic vinegar and Worcestershire sauce.
Add the wine and let it cook down until the alcohol fragrance dissipates. At this point you can transfer everything to the slow cooker if you have started cooking in a skillet.
All the remaining ingredients – the diced onion, celery, carrots, tomato paste, chopped tomatoes and beef broth – are stirred in at this point.
Finally add the bay leaves, cinnamon and cheese rind, cover the slow cooker and cook on the LOW setting for 8 – 12 hours.
Discard the bay leaves, cinnamon stick and cheese rind. Have a taste and adjust the seasoning as needed.
Serve over tagliatelle or parpadelle with with a generous grating of Parmesan and a sprinkling of chopped parsley.
COOKING VENISON RAGU ON THE HOB
The method is slightly different if you are cooking this on the hob. You will need to add more liquid (2 cups beef broth instead of one) and give the occasional stir so this is more hands on.
Heat the oil in a large pot (such as a Dutch Oven). Add the onion, celery and carrots and cook over medium-low heat, stirring, for about 8-10 minutes or until softened.
Add the sausage meat and venison, breaking it up with the back of your spoon and stirring until browned. Stir in the wine and cook until it cooks down by about half.
Stir in the salt, pepper, sugar, garlic powder, minced garlic, balsamic and Worcestershire sauce.
Add the tomato paste, canned tomatoes, beef broth, bay leaves, cinnamon, and Parmesan rind. Bring to a boil and then reduce the heat to a low simmer and cook for about two hours, stirring occasionally.
Make sure to keep an eye on the liquid levels and top up with hot water if needed
When ready to serve, discard the bay leaves, cinnamon stick and cheese rind. Have a taste and adjust the seasoning as needed.
Video
Notes
Substitute with 7oz (200g) / scant 1 cup diced pancetta or bacon
You will need to use 2 cups (500ml) of beef broth if cooking on the hob, plus additional liquid if needed.