Venison Ragù (with Tender Shredded Venison)
Tender shredded venison simmered in a homemade tomato sauce creating the most delicious venison ragu. Serve with your favorite pasta for a hearty dinner that the whole family will love and come back for seconds.
- Prep Time: 25-30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours, 30 minutes
- Yield: 6 servings 1x
- Method: Dutch Oven
- Cuisine: Italian
Ingredients
Scale
- 2 tablespoons Extra Virgin Olive Oil, Divided
- ~1.5-2 pound Venison Roast
- Salt & Freshly Ground Black Pepper
- 1 medium Yellow Onion, chopped
- 1 cup Diced Carrots
- 1/2 cup Diced Celery
- 1/4 cup Red Wine
- 1 (6 ounce) can Tomato Paste
- 5 cloves Garlic, Diced
- 1 (28 ounce) can Whole Peeled Tomatoes (San Marzanos Preferred)*
- 1 cup Beef Broth
- 2 teaspoons Balsamic Vinegar
- 3 sprigs Thyme
- 1 Bay Leaf
- 1/4 teaspoon Red Pepper Flakes
For Serving
- Pappardelle Pasta, Cooked According to Package Directions
- Grated Parmesan or Pecorino Romano
- Freshly Chopped Parsley, To Garnish
Instructions
- Clean and trim venison roast of any silver skin. Then, pat roast completely dry using paper towels. Cut into 2-3 inch large cubes then season all over with salt and pepper to taste.
- Heat one tablespoon of olive oil in a large Dutch oven over medium heat. Once heated, brown the roast on all sides, in batches if needed. Set aside to a plate.
- In the same Dutch oven, add remaining tablespoon of olive oil. Then, add the onions, carrots and celery and cook until slightly softened, about 5-7 minutes.
- Add the red wine and scrape up any brown bits from the bottom of the pan. Then add tomato paste and garlic and cook for about 2 minutes stirring often.
- Add the whole tomatoes, beef broth, balsamic vinegar, and red pepper flakes. Blend with a hand blender until tomatoes are broken up/smooth.
- Add in the browned venison, thyme, bay leaf, and cover. Reduce heat to a simmer and allow to cook for approximately 3 hours or until the venison is fork tender.
- Shred the venison with two forks then return it to the pot. Serve over pasta of your choice with grated cheese and garnished with fresh chopped parsley.
Find it online: https://jenndanella.com/venison-ragu-with-pappardelle-pasta/