Venison Ragu
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8 people
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Calories
441 kcal
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Course
Main Course
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Cuisine
Italian
Venison Ragu
Description
Venison Ragu is a hearty sauce featuring ground venison cooked with a soffritto of onion, carrot, and celery, along with rehydrated porcini mushrooms and tomato paste. The sauce simmers gently with red wine and milk, allowing the flavors to meld and the sauce to thicken to the desired consistency. Nutmeg adds a subtle warmth to the dish. This slow cooking process ensures tender meat and a rich, balanced flavor profile.
The ragu pairs well with various types of pasta, providing a satisfying meal. It is topped with grated cheese for added depth and richness. Using ground venison offers a lean meat option with a gamey taste complemented by the mushrooms and red wine.
For preservation, milk should be omitted if pressure canning is intended, adding it only upon reheating. Making your own venison stock enhances the flavor, although low-sodium beef broth can be substituted. Finely mincing the vegetables with a food processor saves time and ensures an even texture. If porcini mushrooms are unavailable, they can be omitted or replaced with other dried mushrooms or porcini powder.
Ingredients
- 4 tablespoons butter unsalted
- 1 cup onion minced
- 1 cup carrot minced
- 1 cup celery minced
- 2 pounds ground venison or other meat
- 1 ounce porcini mushroom reconstituted in 1 cup hot water and chopped, dried
- 1 six- ounce tomato paste canned
- 1 cup venison stock beef broth or water
- 1 cup red wine
- 1 cup milk
- 1/2 nutmeg grated or 1/2 teaspoon ground nutmeg
- salt to taste
- black pepper to taste
- pasta (tagliatelle, penne, etc)
- cheese grated, for garnish
Instructions
- Heat the butter over medium-high heat in a large, heavy pot like a Dutch oven. Add the onion, celery and carrots and cook gently for 5 to 8 minutes, stirring often. Do not brown them. Sprinkle a little salt over the veggies as they cook.
- When the vegetables are soft, stir in the chopped porcini and tomato paste and allow everything to cook for 3 or 4 minutes, again, stirring often. When the tomato paste begins to turn the color of brick, add the ground venison, the porcini soaking water and the broth. Bring to a simmer.
- Allow this to cook down over medium-low heat. Take your time here and resist the urge to do this over higher heat. Stir from time to time. When the liquid has mostly evaporated, add the wine and repeat the process. When that has mostly evaporated, add the milk, nutmeg and black pepper and stir well. Bring back to a simmer and add salt to taste. Let this cook until it is the consistency you want.
- 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 ragu has thickened, add the pasta to the salty water and cook until its al dente.
- To serve, put the pasta in a large bowl and add a healthy ladle of sauce. Toss to combine. Give everyone their portion, then top with a small ladle's worth of sauce. Grate the cheese over the top and serve.
Notes
- Omit milk when pressure canning; add it fresh when serving.
- Use low-sodium beef broth if venison stock is unavailable.
- Finely mince carrot, onion, and celery with a food processor for easier preparation.
- If porcini mushrooms are unavailable, substitute with other dried mushrooms or porcini powder.
- The slow simmering process enhances flavor and texture; avoid rushing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 14g | 5% |
| Protein | 22g | 44% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 100mg | 33% |
| Sodium | 403mg | 17% |
| Potassium | 808mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 3340IU | 67% |
| Vitamin C | 11mg | 12% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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