Here’s a healthy, vegetable-packed venison ragu recipe from food producer Wild and Game
British venison is one of the finest treats from our countryside, and it’s an enormously versatile ingredient. It’s a beautiful meat at any time of year, but many venison recipes focus on hearty winter stews.
This skit on Italian bolognese sauce is a bright-tasting dish that works equally well in the heights of summer or the depths of winter. An untraditional twist is the addition of minced or finely chopped mushrooms, which combine with the generous amount of vegetables to make the dish healthy, balanced and not too heavy.
Worcestershire sauce adds depth and a salty tang, but you could throw in a couple of finely chopped anchovies instead. The key with this dish is to dice all the vegetables as small as you can, so be sure to start with a nice sharp knife.
Wild and Game sell a wide range of game produce, including the lean and tender venison mince that we’ve used in this recipe.
The full Wild and Game range runs from ready meals and hearty pies and sausage rolls to barbeque-ready sausages, burgers and delicious marinated meats.
Shop online at www.wildandgame.co.uk
- 500g Wild and Game minced venison
- 2 medium onions
- 3 medium carrots
- 2 sticks of celery
- 250g mushrooms
- 3 thick rashers bacon or 6 thin rashers (smoked or unsmoked is fine)
- 1 large glass red wine
- 2 tins of chopped tomatoes
- 3 tbsp tomato puree
- 1 beef stock cube or 1 portion of concentrated beef stock
- 1 tsp sugar
- 2 tsp Worcestershire Sauce
- 1 large wine glass of milk
- A quarter tsp of ground nutmeg
- Olive oil
- Salt and pepper
- Finely dice all the vegetables. If you have a food processor, use that to blitz the mushrooms to a mince-like texture instead of chopping them.
- Heat some olive oil in a pan and fry the vegetables until they are soft. Cut the bacon into small pieces (scissors are great for this) and add it to the pan.
- After a couple of minutes, add the venison mince and cook until it is lightly browned.
- Pour in the wine and cook for a few minutes so that the liquid reduces.
- Add the tinned tomatoes, puree, Worcestershire sauce, nutmeg, stock cube or concentrate portion, milk and sugar.
- Cook gently for at least 2 hours, topping up with a little water if it starts to look too dry.
- Season to taste and serve with pasta of your choice.
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