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Venison Ragu with Pappardelle

This rich slow-cooked venison ragu with pasta recipe from North-Eastern Italy is perfect for special occasions and cold winter nights.

Prep Time
20 mins
Cook Time
3 hrs
Marinating Time
3 hrs
Total Time
6 hrs 20 mins
Servings: 4
Calories: 755 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 14.1 oz pappardelle or tagliatelle pasta
  • 1.1 lbs venison cut into small chunks (shoulder is good)
  • 1 onion peeled and finely chopped
  • 2 carrots cleaned and finely chopped
  • 1-2 celery stalk cleaned and finely chopped
  • 1 clove garlic peeled
  • ⅘ cup dry white wine
  • ⅘ cup red wine
  • ⅘ cup water or game stock
  • 2 cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 8 juniper berries
  • black pepper to taste
  • salt for pasta and to taste
  • 10 ½ oz tomato passata or fresh ripe tomatoes peeled and seeds removed
  • 3-4 tablespoon extra virgin olive oil

Instructions

    Cup of Yum
  1. Place the venison chunks in a large bowl with the dry white wine. Allow to marinate for 2-3 hours in the fridge.
  2. In a deep frying pan or Dutch oven, heat the extra virgin olive oil over medium heat. Fry the garlic clove until it starts to brown slightly, then remove and discard the garlic. Add the chopped onion, carrots, and celery to the pan, cooking until they start to soften.
  3. Remove the venison from the marinade (discard the wine) and add to the pan with vegetables. Cook for a few minutes until the meat browns on all sides.
  4. Increase the heat and add the red wine, allowing the alcohol to evaporate slightly. Add the juniper berries, cinnamon stick, cloves, black pepper, bay leaves, and tomato passata.
  5. Cover and simmer on very low heat for about 3 hours, adding water, beef or game stock if the sauce gets too thick. Season with salt as needed.
  6. When the ragu is nearly done, bring a large pot of water to a boil. Add salt, then bring to a boil again and cook the pasta al dente according to package instructions. Reserve a cup of pasta cooking water before draining.
  7. If the ragu appears too thick, adjust its consistency with the reserved pasta cooking water.
  8. Add the drained pasta into the sauce and mix together well, then plate with more ragu on top. Serve immediately.

Notes

  • You can also put these herbs and spices into a herb sachet and place it in the pan to remove when the sauce is ready. (I didn't use a sachet or try to remove the spices).
  • You can use different kinds of pasta for this recipe. Traditionally, it is served with ribbons such as pappardelle, tagliatelle or fettucine but it can also be eaten with short pasta such as penne or farfalle.
  • Use a venison cut that's great for slow cooking like the shoulder, leg or neck.
  • You can also put these herbs and spices into a herb sachet and place it in the pan to remove when the sauce is ready. (I didn't use a sachet or try to remove the spices).

Nutrition Information

Calories 755kcal (38%) Carbohydrates 91g (30%) Protein 44g (88%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Cholesterol 106mg (35%) Sodium 119mg (5%) Potassium 1199mg (34%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 5490IU (110%) Vitamin C 12mg (13%) Calcium 77mg (8%) Iron 8mg (44%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 755

% Daily Value*

Calories 755kcal 38%
Carbohydrates 91g 30%
Protein 44g 88%
Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Cholesterol 106mg 35%
Sodium 119mg 5%
Potassium 1199mg 26%
Fiber 6g 24%
Sugar 10g 20%
Vitamin A 5490IU 110%
Vitamin C 12mg 13%
Calcium 77mg 8%
Iron 8mg 44%

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