Venison ragu

How the recipe was developed

Developed by Lynn and Nick Burnette, it's a family favourite in their house.

Difficulty Level


Type of dish

Main Course


350 gms minced venison

2 tbs olive oil

75 gms pancetta or streaky bacon

1 small carrot finely diced

1 small onion finely chopped

3 tsp tomato puree

150 mls red wine

125 mls dbl cream

400mls beef stock

1 tsp dried herbs de provence

1/4 tsp grated nutmeg

salt and pepper

Fresh basil and parmesan to serve

Preparation Method

Heat oil in pan add bacon cook over medium heat for 2-3 mins. Add onion and carrot cook for 5 mins. Add the venison and stir for 5-6mins. Stir in tom puree and add red wine bring to boil until all liquid disappears. Add stock and herbs simmer for 30mins. Stir in cream and simmer for 15 mins. Season to taste and serve with spaghetti. Sprinkle with basil and parmesan.

Hints and Tips

"It  is a great recipe and I wouldn't change anything, except to make more of it  so
I have some leftovers next time" Deborah McCulloch