Venison Bolognese Sauce
This venison Bolognese turns lean, trimmed game into a rich pasta sauce that needs very little attention. The meat simmers for hours in dry cider or wine with grated carrot and mushrooms, which thicken the sauce and soften the gamey edge. It works with roe deer, muntjac or springbok, and mince from butchering trimmings is ideal. Leave it overnight and reheat it for an even deeper flavour.
Instructions
Soften the onions, mushrooms and garlic in the oil over a moderate heat until they are very soft and have lost their raw edge.
Add the minced venison and stir well until nearly all of it has changed colour.
Pour in enough dry cider to cover the meat, but not so much that it is swimming. If you use wine or cider, stir in the stock cube now, along with the bay leaves, grated carrot and tomato purée.
Simmer very gently for at least 3 hours, stirring now and then. Top up with more cider, wine, stock or plain water whenever it threatens to dry out. The finished sauce should have very little loose liquid but must never be dry enough to scorch.
You can cook it on the hob, in a very low oven or in a slow cooker, where it can go for up to 8 hours. It is edible after about 40 minutes, but the flavour and texture improve a great deal with long cooking. For the best result, cool it overnight and reheat it for 30 to 40 minutes.
About 30 to 40 minutes before serving, remove the bay leaves, stir in the Herbes de Provence, then taste and add salt if needed.
Just before serving, grind in black pepper. Spoon the sauce over al dente pasta and sprinkle with grated Parmesan.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
