Venison Bolognese


Shared by Chris Houston, owner of Feral.


Venison Bolognese


For 1 Batch(es)


  • 2 pounds ground venison
  • salt and pepper, to taste
  • olive oil
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 onion, diced
  • 1 cups milk
  • 1 cups white wine
  • 28 ounces whole, peeled tomatoes
  • 2 bay leaves

Venison Bolognese Directions

  1. Heat a slick of olive oil in a wide braising pan over medium heat and brown the venison until no pink remains. Season with salt and pepper. With a slotted spoon, remove the meat to a bowl and set aside.
  2. Add a little more olive oil to the pan and turn the heat to medium-low. Sauté the carrots, celery and onions for 10 to 15 minutes until quite soft, but do not allow to brown—turn down the heat, if necessary.
  3. Return the venison to the pan and add the milk. Simmer over medium-low heat until the milk has evaporated and absorbed into the meat.
  4. Add the wine and continue simmering until it disappears. Crush the tomatoes with your hands and add to the pan along with their juices.
  5. Add the bay leaves and correct the seasonings as needed. Bring to a simmer, then turn the heat to low and cook, slowly, for 2 hours—stirring occasionally.
  6. To serve, toss with pappardelle or spaghetti and top with grated Parmesan. Freezes well.

Be the first to post a review

You must be logged in to review


Recipe Search