Venison Ragu

Venison Ragu

Serves 4 | Prep 10mins | Cooking 40mins

A wonderfully complex and rich sauce, this wholesome meal is a healthier alternative to its beef counterpart. Recipe from British Game Assurance.


4 x tbsp Olive oil

2 Medium onions, finely chopped

2 Garlic cloves, finely chopped

500g Minced venison

300ml Red wine or port

1 tsp Dried oregano

2 tbsp Tomato purée

10g Beef stock cube, crumbled

300ml Game stock or chicken stock

400g Chopped tomatoes

2 tsp Cornflour, mixed with 4 tbsp cold water

500g Pasta, cooked


  1. Heat the olive oil in a saucepan, add the onions and garlic and cook for 10 minutes until starting to brown.
  2. Add the mince and break up with a wooden spoon. Cook over a high heat for a few minutes, stirring well, until all the moisture has evaporated and the meat is browned.
  3. Then add the red wine or port and simmer until it has reduced by about a third
  4. Put in the oregano, tomato purée, beef stock cube, stock, tomatoes and their juice and simmer gently for 35-40 minutes.
  5. Stir in the cornflour mixture and cook until slightly thickened, then season to taste
  6. Spoon over the warm pappardelle to serve. For an extra kick sprinkle chili flakes on top.

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