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Venison Ragu { Slow Cooker or Hob }

If you're looking for a new way to switch up the way you prepare venison, try my Venison Ragu recipe. This ground venison ragu is slow cooked until tender and packed with flavour. Serve it over pasta or polenta or use it as a filling for ravioli or lasagna.

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 4
Calories: 577 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

FOR THE RAGU
  • 2 tbsp olive oil
  • 1,3 lbs (600g) ground venison (venison mince) , farmed venison or deer meat
  • 2 Italian sausages , casing removed * see note 1
  • 1 white onion , finely diced
  • 2 celery ribs , finely diced
  • 2 carrots , finely diced
  • 3 garlic cloves , minced
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp sugar
  • 2 tbsp tomato paste (tomato purée)
  • 14 oz (400g) canned tomatoes , finely chopped
  • 1/4 cup (60ml) white wine or red wine
  • 1 cup (250ml) beef broth / beef stock * see note 2
  • 1 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce 
  • 2 bay leaves
  • ½ cinnamon stick
  • small piece Parmesan rind
TO SERVE
  • flat leaf parsley
  • grated Parmesan or Grana Padano cheese
  • Salt and freshly ground pepper , to taste

Instructions

SLOW COOKER VENISON RAGU
    Cup of Yum
  1. Heat the olive oil in your slow cooker if it allows for browning or in a large skillet.
  2. Add the sausage and ground venison and brown the meat, breaking it up with the back of a wooden spoon.
  3. Stir in the minced garlic, salt, sugar, ground pepper, garlic powder, balsamic vinegar and Worcestershire sauce.
  4. Add the wine and let it cook down until the alcohol fragrance dissipates. At this point you can transfer everything to the slow cooker if you have started cooking in a skillet.
  5. All the remaining ingredients – the diced onion, celery, carrots, tomato paste, chopped tomatoes and beef broth – are stirred in at this point.
  6. Finally add the bay leaves, cinnamon and cheese rind, cover the slow cooker and cook on the LOW setting for 8 – 12 hours.
  7. Discard the bay leaves, cinnamon stick and cheese rind. Have a taste and adjust the seasoning as needed.
  8. Serve over tagliatelle or parpadelle with with a generous grating of Parmesan and a sprinkling of chopped parsley.
COOKING VENISON RAGU ON THE HOB
  1. The method is slightly different if you are cooking this on the hob. You will need to add more liquid (2 cups beef broth instead of one) and give the occasional stir so this is more hands on.
  2. Heat the oil in a large pot (such as a Dutch Oven). Add the onion, celery and carrots and cook over medium-low heat, stirring, for about 8-10 minutes or until softened.
  3. Add the sausage meat and venison, breaking it up with the back of your spoon and stirring until browned. Stir in the wine and cook until it cooks down by about half.
  4. Stir in the salt, pepper, sugar, garlic powder, minced garlic, balsamic and Worcestershire sauce.
  5. Add the tomato paste, canned tomatoes, beef broth, bay leaves, cinnamon, and Parmesan rind. Bring to a boil and then reduce the heat to a low simmer and cook for about two hours, stirring occasionally.
  6. Make sure to keep an eye on the liquid levels and top up with hot water if needed
  7. When ready to serve, discard the bay leaves, cinnamon stick and cheese rind. Have a taste and adjust the seasoning as needed.

Notes

  • Substitute with 7oz (200g) / scant 1 cup diced pancetta or bacon
  • You will need to use 2 cups (500ml) of beef broth if cooking on the hob, plus additional liquid if needed.

Nutrition Information

Calories 577kcal (29%) Carbohydrates 20g (7%) Protein 44g (88%) Fat 34g (52%) Saturated Fat 12g (60%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Cholesterol 160mg (53%) Sodium 1436mg (60%) Potassium 1302mg (37%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 5446IU (109%) Vitamin C 17mg (19%) Calcium 94mg (9%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 577

% Daily Value*

Calories 577kcal 29%
Carbohydrates 20g 7%
Protein 44g 88%
Fat 34g 52%
Saturated Fat 12g 60%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 14g 70%
Cholesterol 160mg 53%
Sodium 1436mg 60%
Potassium 1302mg 28%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 5446IU 109%
Vitamin C 17mg 19%
Calcium 94mg 9%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.