Venison Bolognese
User Reviews
4.7
-
Prep Time
35 mins
-
Cook Time
3 hrs 10 mins
-
Total Time
3 hrs 45 mins
-
Servings
8 servings
-
Calories
294 kcal
-
Course
Main Course
-
Cuisine
American
Venison Bolognese
Description
This Venison Bolognese starts with a soffritto of onion, carrot, and celery gently cooked in butter without browning, building a flavorful base. Reconstituted and chopped dried mushrooms add earthiness alongside the tomato paste that is slowly cooked until deepened in color. Ground venison is then added along with the reserved mushroom soaking liquid and broth, simmered uncovered for up to two hours to reduce moisture and intensify flavor.
After the initial reduction, dry white wine is added and cooked down further for 45 to 60 minutes. The sauce is finished with whole milk and freshly grated nutmeg to soften the acidity and add warmth. The resulting Bolognese is thick, rich, and deeply aromatic, ideal over pasta with a sprinkle of Parmesan cheese.
The slow simmering and gradual evaporation develop the meat’s robust flavors while the vegetables provide a tender texture that harmonizes with the sauce's richness. This recipe requires patience but rewards with a comforting and satisfying sauce that stands out for its use of venison and mushrooms.
Ingredients
- 4 tablespoons butter unsalted
- 1 cup onion minced
- 1 cup carrot minced
- 1 cup celery minced
- 2 pounds venison ground
- 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 white wine dry
- 1 cup milk preferably whole
- 1/2 nutmeg grated or 1/2 teaspoon ground nutmeg
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- pasta for serving
- Parmesan Cheese for garnish, grated
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.7
You'll Also Love
