Venison Bolognese
Servings Prep Time
18 45minutes
Cook Time
Servings Prep Time
18 45minutes
Cook Time
  • 3lbs venison
  • 1/2cup olive oil
  • 3 medium onionschopped
  • 3 large carrotschopped
  • 6 celery ribschopped
  • 1can tomato pastedivided, 12 oz
  • 9 garlic clovessliced
  • 3tbsp dried parsley flakes
  • 5tsp kosher salt
  • 3tsp dried basil
  • 3tsp dried marjoram
  • 1.5tsp coarsely ground pepper
  • 1/4tsp crushed red pepper flakes
  • 1.5cups dry red wine
  • 3cans diced tomatoesdrained, 28-oz
  • 1.5cups beef stock
  • 6 bay leaves
  • 3cups 2% milk
  • 3/4cup grated Parmesan cheese
  1. In a large stockpot over medium high heat, cook half of the meat, breaking it into crumbles, until no longer pink. Remove the meat with a slotted spoon and set aside.
  2. Pour off some of the fat and repeat with the remaining venison
  3. In the same stockpot, add the olive oil and heat over medium heat. Add the onions, carrots and celery. Cook until they are tender.
  4. Add 1 cup of the tomato paste and cook for an additional 3 minutes. Add the garlic, seasonings and meat; add the wine.
  5. Bring mixture to a boil and cook until the wine is almost evaporated, about 5-8 minutes.
  6. Add the tomatoes, stock and bay leaves. Allow mixture to return to a boil, reduce the heat and simmer, uncovered for 1.5 hours
  7. Add milk and continue to simmer for an additional 1.5 hours
  8. Remove pot from heat. Discard bay leaves; stir in cheese and remaining tomato paste.