Game Recipes: Wild Venison Ragu

This hearty Orecchiette in Venison Ragu is a rustic Italian-inspired dish that pairs tender venison with a rich, flavorful tomato sauce. The orecchiette pasta, with its distinctive “little ear” shape, perfectly captures the robust ragu, making every bite deeply satisfying and full of flavor.

Ingredients

• Orecchiette Pasta: 12 ounces

• Ground Venison: 1 pound

• Olive Oil: 2 tbsp

• Onion: 1 medium, finely diced

• Carrot: 1 medium, finely diced

• Celery: 1 stalk, finely diced

• Garlic: 3 cloves, minced

• Tomato Paste: 2 tbsp

• Red Wine: ½ cup

• Crushed Tomatoes: 1 can (28 ounces)

• Beef or Chicken Stock: 2 cups

• Fresh Thyme: 2 sprigs (or 1 tsp dried thyme)

• Fresh Rosemary: 1 sprig (or ½ tsp dried rosemary)

• Bay Leaf: 1

• Salt and Black Pepper: to taste

• Red Pepper Flakes: ½ tsp

• Grated Parmesan Cheese: for serving

• Fresh Parsley or Basil: chopped, for garnish

Instructions

1. Sauté the Vegetables

   • Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

   • Add the diced onion, carrot, and celery, and sauté until softened and beginning to brown, about 5-7 minutes.

   • Add the minced garlic and cook for another 1-2 minutes until fragrant.

2. Brown the Venison

   • Add the ground venison to the pot and cook until it’s browned, breaking it up with a spoon as it cooks. Season with salt, black pepper, and red pepper flakes.

3. Add Tomato Paste and Wine

   • Stir in the tomato paste, cooking for 1-2 minutes to deepen the flavor.

   • Pour in the red wine, if using, and let it simmer for 3-4 minutes until it reduces slightly, cooking out the alcohol.

4. Add Tomatoes, Stock, and Herbs

   • Add the crushed tomatoes and beef or chicken stock, stirring to combine.

   • Toss in the fresh thyme, rosemary, and bay leaf. Bring the ragu to a gentle simmer.

   • Reduce the heat to low, cover partially, and let the sauce simmer for 1-1.5 hours, stirring occasionally. The sauce should thicken, and the flavors will meld beautifully. Add a bit more stock or water if the ragu becomes too thick.

5. Cook the Pasta

   • About 15 minutes before the ragu is done, bring a large pot of salted water to a boil.

   • Add the orecchiette and cook according to package instructions until al dente. Drain the pasta, reserving a small cup of pasta water.

6. Combine Pasta and Ragu

   • Remove the thyme, rosemary, and bay leaf from the ragu.

   • Add the cooked orecchiette directly to the pot of venison ragu, stirring to coat the pasta in the sauce. Add a splash of the reserved pasta water if needed to achieve a silky consistency.

7. Serve

   • Divide the pasta among bowls, and top with grated Parmesan cheese and fresh parsley or basil.

   • Serve warm, with extra Parmesan on the side if desired.

Tips

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the pasta.

This orecchiette in venison ragu is a comforting and sophisticated dish that highlights the natural richness of venison and Italian-inspired flavors.

Enjoy!