Recipe: Venison Ragu

Try This Delicious Venison Ragu Recipe That’s Dripping With Old-World Charm.

At Antler, we use the whole animal, head to tail. This recipe is a great way to use those tougher cuts, which are full of flavor. If you aren’t hunting or buying whole animals, these cuts are typically more affordable from your butcher too. A gentle, long braise really breaks down the meat into fork tender pieces that’s great with any pasta or to simply eat on its own.

Chef Michael Hunter treats us to some winter fare from his restaurant Antler Kitchen and Bar in Toronto, Canada.

Venison Ragu Ingredients

• 2 pounds deboned venison meat (neck, shoulder, or leg)
• 1 large Spanish onion
• 1 carrot
• 2 stalks celery
• 6 Roma tomatoes
• 1 cup wild mushrooms
• 4 cloves garlic
• 1 cup red wine
• 4 cups dark venison stock (beef stock can be substituted)
• Fresh sprigs of thyme, parsley, and bay leaves tied with twine
• 1⁄3 cup vegetable oil
• Salt and pepper to taste
• Cutting board, chef’s knife, large skillet, roasting pan, butcher twine, tinfoil

Method

1. Preheat a large skillet.
2. Cut vegetables into medium dice; crush and mince garlic.
3. Tie the herb bouquet with string.
4. Season venison meat generously with salt and pepper.
5. Add oil to the hot skillet and add venison meat to pan; do not stir until the meat is caramelized.
6. Transfer the meat to the roasting pan, and then add vegetables to the skillet. Sauté for 2 to 3 minutes.
7. Add minced garlic and stir; deglaze with red wine.
8. Transfer to the roasting pan, add stock and bouquet of herbs, and cover with foil.
9. Bake 325 degrees F for 2.5 hours or until meat is tender; pick with fork into large pieces, leaving in the liquid to cool.

Ingredients To Finish The Plate (Serves 4)

• 1 pound cavatelli dumplings (gnocchi can be substituted)
• ½ cup diced butternut squash
• ½ cup diced turnip
• ½ cup diced parsnip
• 1 bunch kale
• ½ cup grated Parmesan cheese
• 1 tbsp. unsalted butter
• ½ tbsp. olive oil
• Salt to taste
• 2 large pots, pasta basket/colander, wooden spoon, cutting board, chef’s knife

Method

1. Fill one of the pots with salted water and bring to a boil.
2. Small dice root vegetables; tear kale off the stem and roughly chop.
3. Heat the second pot and sauté the vegetables until tender in butter and olive oil.
4. Add the braising liquid and pulled venison meat and soft vegetables, and reduce to thicken slightly.
5. Cook the cavatelli in boiling water for 3 minutes.
6. Transfer the pasta to the ragu, stirring with your wooden spoon, add cheese, and cook for an additional 1 minute.
7. Spoon into your serving bowls and top with more grated Parmesan.

Source: Antler Kitchen And Bar

Editor’s Note: This article originally appeared in Carnivore Magazine Issue 4.

More Delicious Wild Game Recipes

• Venison Philly Cheesesteak
• Sous Vide Wild Boar Shank
• Elk Jerky
• Easter Bear by Hank Shaw
• Mediterranean Spiced Ground Venison Kofta