Venison Ragu with Pappardelle

Wild Venison Ragu with Pappardelle

Forget all the spag bol you've ever tried, this is an update to the real deal. A quick rendition perfect for weeknights or long weekend lunches.


400g Ground venison

150g Pancetta

1 Large onion diced

3 Cloves of garlic minced

1 Large carrot diced

2 Sticks of celery

2 Tbsp tomato paste

3 Bay leaf

300ml Red wine 1/2 sprig thyme

250ml Chicken or beef stock

1/4 Bunch of parsley chopped

75g Parmesan shaved

Vegetable oil

Fresh pappardelle



How to make it

  1. Heat a frying pan to a medium heat with a drizzle of oil.
  2. Fill a medium sauce pan with seasone water and bring to the boil.
  3. Add the onions, celery and pancetta and saute until the onions are soft.
  4. Add the venison, garlic, bay, thyme and a pinch of salt and cook for 4 minutes.
  5. Add the tomato paste, and constantly stir for 1 minute.
  6. Place the pasta in the boiling water and cook for about 5 minutes.
  7. Pour in the red wine and reduce by 3/4, scraping the bottom of the pan while reducing to de-glaze.
  8. Add the stock and reduce until almost no liquid is left.
  9. Mix in the chopped parsley and season to taste.
  10. Drain the pasta then pour in to the ragu mix.
  11. Mix well then plate and garnish with parmesan, cracked black pepper and olive oil.
Venison Ragu with Papperdelle on a plate
Venison Ragu simmering in a pan


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