Venison Rugu Ragu Ragout
Indulge in the hearty, rustic flavors of a rich **Venison Rugu Ragu Ragout**, a slow-cooked masterpiece perfect for cold evenings or special occasions. Tender chunks of seasoned venison are seared to perfection before simmering in a robust medley of red wine, crushed tomatoes, and fragrant herbs like thyme and bay leaves. Aromatics like onion, carrot, celery, and garlic create the base for this deeply flavorful, velvety sauce that pairs beautifully with pasta, creamy polenta, or crusty bread. Topped with a generous grating of Parmigiano-Reggiano cheese and a sprinkle of parsley, this dish is a celebration of comfort food with a gourmet flair. Whether served at a family gathering or a refined dinner, this venison ragu promises a mouthwatering combination of savory richness and rustic elegance.
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Recipe Information
Ingredients
- 500 grams Venison shoulder or stew meat
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 1 medium Onion
- 1 medium Carrot
- 1 stalk Celery stalk
- 4 cloves Garlic cloves
- 250 milliliters Red wine
- 400 grams Can of crushed tomatoes
- 1 tablespoon Tomato paste
- 250 milliliters Beef or venison stock
- 2 leaves Bay leaves
- 3 sprigs Thyme sprigs
- 50 grams Parmigiano-Reggiano cheese
- 2 tablespoons Parsley (optional)
Instructions
Trim any excess sinew from the venison and cut it into bite-sized chunks. Pat the meat dry with paper towels. Season with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the venison in batches to avoid overcrowding and brown evenly on all sides. Remove the meat and set aside.
Finely chop the onion, carrot, celery, and garlic. In the same pot, reduce the heat to medium and add the vegetables. Sauté for 8-10 minutes until softened and fragrant.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer for 3-4 minutes to reduce slightly.
Stir in the crushed tomatoes, tomato paste, and beef or venison stock. Mix well to combine all ingredients.
Return the browned venison to the pot. Add the bay leaves and thyme sprigs. Stir to fully submerge the meat in the sauce.
Bring the mixture to a gentle simmer. Lower the heat to low, cover the pot partially, and let it cook for 2 hours, stirring occasionally. If the sauce thickens too much, add a splash of water or stock as needed.
Once the venison is tender and the sauce is rich and flavorful, remove the bay leaves and thyme sprigs. Taste the ragu and adjust seasoning with additional salt and pepper if necessary.
Serve the venison ragu over pasta, polenta, or alongside crusty bread. Top with freshly grated Parmigiano-Reggiano cheese and sprinkle with chopped parsley for garnish, if desired.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 987 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
