Venison Bolognese
User Reviews
4.7
102 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
3 hrs 35 mins
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Total Time
3 hrs 45 mins
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Servings
8 servings
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Calories
294 kcal
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Course
Main Course
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Cuisine
American
Venison Bolognese
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This venison Bolognese differs from the classic in just one way: the choice of meat. Here ground venison, not beef, is gently simmered with vegetables, wine, milk, and broth for hours to coax it into tender submission. Pasta was never so happy.
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Ingredients
- 4 tablespoons unsalted butter
- 1 cup minced onion
- 1 cup minced carrot
- 1 cup minced celery
- 2 pounds ground venison
- 1 ounce dried mushrooms reconstituted in 2 cups hot water, drained, and chopped, soaking water reserved
- One (6-oz) can tomato paste
- 1 cup venison broth beef broth or water
- 1 cup dry white wine
- 1 cup milk preferably whole
- 1/2 nutmeg grated or 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- pasta for serving
- grated Parmesan cheese for garnish
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Instructions
- In a large heavy pot or Dutch oven set over medium-high heat, melt the butter. Add the onion, celery, and carrots and cook gently without browning, stirring often and reducing heat if necessary, until softened, 5 to 10 minutes. Sprinkle a little salt over the vegetables as they cook.
- When the vegetables have softened, stir in the drained chopped mushrooms and tomato paste and cook, stirring often, until the tomato paste begins to darken, 3 to 4 minutes. Add the ground meat, the mushroom soaking water, and the broth or water. Bring to a simmer. Reduce the heat to medium-low and allow the mixture to ever so gently simmer, uncovered and stirring every great once in a while, until the liquid has mostly evaporated, 1 to 2 hours, depending on just how briskly your Bolognese is simmering.
- Pour in the wine and continue to cook, uncovered and stirring occasionally, until the wine has mostly evaporated, 45 to 60 minutes. Add the milk, nutmeg, and black pepper and stir well. Bring back to a simmer and add salt to taste. Simmer gently until thickened, about 30 minutes more.
- When you add the milk to the sauce, bring a large pot of water to a boil. Add enough salt to make it taste like the sea. Once the sauce has thickened, add the pasta to the boiling water and cook until it is al dente.
- To serve, place the pasta in a large bowl and add a healthy ladle overflowing with sauce and gently toss to combine. Portion out the pasta and then top each with another ladle’s worth (or more) of Bolognese sauce. Grate the cheese over the top and serve.
Nutrition Information
Show Details
Serving
1portion
Calories
294kcal
(15%)
Carbohydrates
9g
(3%)
Protein
27g
(54%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
107mg
(36%)
Sodium
240mg
(10%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 294kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 240mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
102 reviews
Excellent
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