Venison Ragù
- 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
Scale
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
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/