Suppose you’re looking for a decadent, flavorful twist on the classic Italian Bolognese. In that case, this Venison Bolognese is the recipe you need to try. Made with tender ground venison, this dish offers a deep, earthy flavour that perfectly complements the traditional tomato and herb sauce. Whether you’re an avid hunter or want to try something different, this dish will impress your taste buds.
Tips and Variations
- Substitute Ground Meats: If you don’t have venison, you can easily substitute it with ground beef, lamb, or turkey for a different flavour profile.
- Make it Ahead: This dish tastes even better the next day as the flavours have more time to develop. Feel free to make it a day ahead and reheat when ready to serve.
- Spice it Up: Add a touch of smoked paprika or a dash of cinnamon for a unique depth of flavour.
Why Venison?
Venison, or deer meat, has a mild gamey flavour that pairs perfectly with the richness of the Bolognese sauce. It’s also a leaner option than traditional beef, making it an excellent choice for those seeking a healthier alternative. Not only is venison high in protein but also lower in fat, making this dish a fantastic option for a nutritious, hearty meal.
Pairing Suggestions
Venison Bolognese pairs wonderfully with a glass of full-bodied red wine, such as a Chianti, Cabernet Sauvignon, or Merlot. For an added touch, serve a side of garlic bread or a simple green salad with a tangy vinaigrette to balance the dish’s richness.
Conclusion
This Venison Bolognese offers a delicious, hearty take on a beloved classic. The tender ground venison adds a deep flavour to the sauce, making every bite a satisfying experience. Whether you’re cooking for a special occasion or just looking to try something new, this dish will indeed become a family favourite.
Venison Bolognese
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 carrot peeled and finely chopped
- 2 celery stalks finely chopped
- 1 pound ground venison
- 1 can crushed tomatoes 14.5 oz
- 1 can tomato paste 6 oz
- 1/2 cup whole milk or heavy cream
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1 bay leaf
- 1/2 tsp red pepper flakes optional for some heat
- 1/2 cup red wine optional
Instructions
- Prepare the Vegetables:Start by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Sauté the vegetables for about 5-7 minutes, or until softened. The vegetables should become fragrant and slightly caramelized, which will help build the base of your sauce.
- Cook the Venison:Add the ground venison to the pot. Use a wooden spoon to break it up and cook for about 8-10 minutes until the venison is browned. Venison is leaner than beef, so it may release less fat, but that’s okay—just ensure it’s cooked through.
- Add Garlic and Wine:Stir in the minced garlic and cook for 1-2 minutes, allowing it to release its flavor. If using red wine, pour it in at this point, scraping up any bits from the bottom of the pot. Let it simmer for about 3-4 minutes to reduce and concentrate the flavors.
- Add the Tomatoes:Add the crushed tomatoes, tomato paste, milk or cream, oregano, basil, thyme, bay leaf, and red pepper flakes (if using). Stir everything together until combined, and bring to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let the sauce cook for at least 1-2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together, creating a rich and velvety sauce.
- Cook the Pasta:While the sauce simmers, cook your pasta according to the package instructions. For the best texture, be sure to cook it al dente (firm to the bite). Drain the pasta, reserving a cup of pasta water to help thin the sauce if needed.
- Finish the Sauce:Once the sauce has cooked to your desired thickness, taste it and adjust the seasoning with salt and pepper. If the sauce seems too thick, add some of the reserved pasta water until it reaches your preferred consistency.
- Serve:Toss the cooked pasta in the sauce, or serve the pasta on individual plates and spoon the sauce on top. Garnish with freshly grated Parmesan cheese and some fresh basil or parsley for a pop of color.
