Rich Venison Ragu

Slow-Cooked Wild Venison Ragu with Herbs & Red Wine

Ingredients (serves 4)

• 500g wild venison mince

• 2 tbsp good olive oil

• 1 onion, very finely chopped

• 1 carrot, finely diced

• 1 celery stick, finely diced

• 2 cloves garlic, crushed

• 1 tbsp tomato purée

• 400g good-quality chopped tomatoes

• 175ml dry red wine

• 1 bay leaf

• A few sprigs of fresh thyme or rosemary

• 1 tsp balsamic vinegar

• Sea salt and freshly cracked black pepper

To serve:

• Pappardelle, tagliatelle, or creamy polenta

• A knob of butter

• Fresh parsley or thyme leaves

• A big lump of grated Parmesan cheese or similar

Method

1. Build the base
   Warm the olive oil in a heavy saucepan over a gentle heat. Add the onion, carrot, and celery with a good pinch of salt, cooking slowly for 8–10 minutes until soft, sweet, and fragrant rather than coloured. This is your sofrito.

2. Brown the venison properly
   Increase the heat slightly, add the venison, and cook until deeply browned. Taking time here creates the rich foundation that makes a ragu truly special. Don't settle for greyish colouring here. Remember, colour is flavour!

3. Layer the flavour
   Stir in the garlic and tomato purée, cooking for a minute before pouring in the red wine. Let it bubble and reduce by roughly half, concentrating the flavour.

4. Slow, gentle cooking
   Add the chopped tomatoes (we like Mutti), bay leaf, herbs, and a good grind of pepper. Cover loosely and simmer very gently for 60–90 minutes, stirring occasionally, until the sauce becomes thick, rich, and beautifully tender.

5. Finish with balance
   Remove the herbs and bay leaf, then stir in the balsamic vinegar and a small knob of butter for gloss and depth. Season to taste.

Serving

Toss the ragu with wide ribbons of pasta or spoon generously over soft polenta. Finish with fresh herbs and a big snowfall of grated hard italian cheese for a simple yet deeply comforting dish.

Rich, warming, and full of character — a true celebration of wild venison at its best.