venison ragù on a grey plate with pasta and grated cheese

Venison Ragù

  • Author: Miss AK
  • 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




  1. 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.
  2. Pour all but 1 tablespoon of the bacon fat out of the pan and add the olive oil.
  3. Then cook onions, celery, carrots until they start to soften.
  4. Add the garlic, tomato paste, Italian seasoning, salt, sugar and pepper. Cook for 1-2 minutes.
  5. Then deglaze the pan with red wine and balsamic.
  6. Add your venison roast to a slow cooker. 
  7. Pour your veggie and wine mixture over the roast, sprinkle on all of the bacon and top with the crushed tomatoes. 
  8. Set your slow cooker on low for 8 hours. It must be low for 8 hours. 
  9. When the meat is tender, pull it apart and make your pasta according to the package directions. 
  10. Top the pasta with the sauce and enjoy!
  11. 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. 

Keywords: venison, pasta, slow cooker, wild game, deer