Hunters Ragu (Venison Bolognese)

Hunters Ragu (Venison Bolognese)

Hunters Ragu (Venison Bolognese)

By: Herd Market

Venison ragu — a luxurious twist on the classic bolognese. The rich, full-bodied flavour of venison pairs perfectly with the aromats, enhancing its subtle gaminess. Slow cooking transforms the meat into tender, melt-in-your-mouth bites that are deeply satisfying to bite down on. The star of this dish is the exceptional quality of the venison itself. Thanks to Curtis Pitts’ meticulous approach to harvesting and processing, the meat is free from any overpowering iron notes, delivering a clean, rich, and slightly sweet flavour that's perfect for this hearty and elegant dish.

You'll need:

  • 450g diced venison 
  • Olive oil
  • Salt & pepper
  • 240g juniper cured streaky bacon
  • 1x onion, chopped
  • 1x carrot, diced, 
  • 1 star anise spice (optional)
  • 1/2 bottle red wine
  • 500ml beef stock 
  • 1 can, san Marzano Tomatoes
  • Pappardelle 
  • English pecorino (optional)
Serves 4-5 people
Difficulty Novice
Novice
4-5
Cook Along
Directions
1.

Generously season the diced venison with salt. Heat a large pot over high heat with a good glug of olive oil. Working in batches, brown the venison on all sides, then remove and set aside.

2.

Dice the bacon and add it to the same pot, frying until crispy. Lower the heat, then add the diced onion and carrot. Sauté gently for about 10 minutes, until the onions are soft and translucent.

3.

Stir in the star anise(if using), then pour in the red wine. Allow the alcohol to cook off before adding the tomatoes and beef stock. Return the venison to the pot, bring to a gentle simmer, and cook on medium heat for 4 hours, until the meat is tender and falling apart. Remove the venison, shred it with a fork and stir it back into the sauce. Simmer further until the ragu thickens beautifully.

4.

Cook the pappardelle until just shy of al dente, reserving some pasta water before draining. Combine the ragu and pasta in a separate pot, using a splash of the reserved water to emulsify and coat the pappardelle in the rich sauce. Plate it up, finish with a generous grating of English pecorino, and enjoy.