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–+ servings
Venison Ragu

Venison Ragu

Eleanor Craig
Inspired by rustic Italian flavors and the bounty of wild game, this Venison Ragu is a luxurious treat. It melds tender venison with aromatic herbs and rich tomatoes, creating a hearty dish with a nod to culinary traditions of Italy. This ragu transforms an ordinary pasta night into a gourmet experience.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 4 bowls
Calories 266 kcal

Ingredients
 
 

Primary Ingredients

  •  
    500 grams venison shoulder, cubed - Ensure high-quality cuts for tenderness.
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - Preferably extra virgin for better flavor.
  • Ripe yellow onion on a white background1 large yellow onion - Use a sweet onion variety for a gentle flavor.
  •  
    2 cloves garlic, minced
  • Red wine1 cup red wine - Choose a dry, robust red like Chianti.
  •  
    800 grams canned tomatoes, crushed - San Marzano are best for authenticity.
  •  
    2 sprigs fresh thyme
  •  
    1 sprig fresh rosemary
  • Spoon with tomato paste isolated on white background1 tablespoon tomato paste
  • wooden bowl of salt1 teaspoon salt - Preferably sea salt.
  • Ground black pepper pile, paths, top0.5 teaspoon ground black pepper - Freshly ground.

Instructions
 

  • Pat the venison cubes dry with paper towels to ensure a good sear. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the venison in batches, searing until browned on all sides. Remove the venison and set aside.
  • In the same pot, add another tablespoon of olive oil, reduce the heat to medium, and add the chopped onion. Sauté until the onion is translucent, approximately 5-7 minutes.
  • Add the minced garlic and tomato paste, cooking for another minute until fragrant.
  • Pour in the red wine, scraping the bottom of the pot to loosen any caramelized bits. Let it reduce by half, about 5 minutes.
  • Add the crushed tomatoes, seared venison, thyme, rosemary, salt, and pepper. Stir to combine and bring to a gentle simmer.
  • Cover the pot partially and cook on low heat for 1.5-2 hours, stirring occasionally, until the venison is tender and the sauce has thickened.
  • Taste and adjust seasoning if necessary. Remove thyme and rosemary sprigs before serving.

Notes

For a richer flavor, replace the red wine with a bold, aged balsamic vinegar. Substitute beef or lamb if venison is unavailable. Consider adding a pinch of cinnamon for warmth.

Nutrition

Calories: 266kcalCarbohydrates: 12gProtein: 31gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 106mgSodium: 657mgPotassium: 936mgFiber: 3gSugar: 7gVitamin A: 1669IUVitamin C: 31mgCalcium: 39mgIron: 5mg
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