Name: Venison Ragù
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Italian American
Ingredients: 1/2 lb. thick cut bacon, cut into lardons (or ribbons); 1 Tbsp. olive oil; 1 onion, diced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 4-5 cloves garlic, minced; 1 Tbsp. Italian seasoning; 1 teaspoon salt (or to taste); 1 tsp. sugar; 1/2 tsp. pepper; 1 (6oz) can tomato paste; 1/2 cup red wine – a dry, Italian red like a Chianti or Super Tuscan are best but what you have on hand will do; 1 Tbsp. balsamic vinegar; 1 (3lb – or about this size) venison roast – thawed OR frozen works; 2 (28oz) cans crushed tomatoes; pasta – I like pappardelle, linguini or any wide noodle – this recipe serves 6-8 so if you’re serving it all at once you need 2lbs of pasta

Venison Ragù

Venison Ragù is crazy tender pulled venison in the best ever pasta sauce over pappardelle pasta. Plus, it’s best made in the slow cooker.

Author: Allie Doran
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 8 servings 1x
Category: Dinner
Method: Slow Cooker
Cuisine: Italian American

Ingredients

1/2 lb. thick cut bacon, cut into lardons (or ribbons)
1 Tbsp. olive oil
1 onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
4-5 cloves garlic, minced
1 Tbsp. Italian seasoning
1 teaspoon salt (or to taste)
1 tsp. sugar
1/2 tsp. pepper
1 (6oz) can tomato paste
1/2 cup red wine – a dry, Italian red like a Chianti or Super Tuscan are best but what you have on hand will do
1 Tbsp. balsamic vinegar
1 (3lb – or about this size) venison roast – thawed OR frozen works
2 (28oz) cans crushed tomatoes
pasta – I like pappardelle, linguini or any wide noodle – this recipe serves 6-8 so if you’re serving it all at once you need 2lbs of pasta

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Instructions

Sauté the bacon lardons in a large pan over medium heat until crispy. Remove the bacon from the pan and set it aside on a paper towel lined plate.
Pour all but 1 tablespoon of the bacon fat out of the pan and add the olive oil.
Then cook onions, celery, carrots until they start to soften.
Add the garlic, tomato paste, Italian seasoning, salt, sugar and pepper. Cook for 1-2 minutes.
Then deglaze the pan with red wine and balsamic.
Add your venison roast to a slow cooker.
Pour your veggie and wine mixture over the roast, sprinkle on all of the bacon and top with the crushed tomatoes.
Set your slow cooker on low for 8 hours. It must be low for 8 hours.
When the meat is tender, pull it apart and make your pasta according to the package directions.
Top the pasta with the sauce and enjoy!
I usually freeze half of the sauce in a zip top bag or airtight container if I’m just feeding my family. The sauce will keep for 6ish months frozen.

Find it online: https://www.missallieskitchen.com/venison-ragu/