Venison Ragu

Millbank Venison Recipes

venison ragu

How the recipe was developed:

Venison ragu was developed by Lynn and Nick Burnett, it’s a family favourite in their house.

Difficulty Level:


Type of dish:

Main Course


350 gms Venison Mince
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’s a great recipe and I wouldn’t change anything, except to make more of it so I have some leftovers next time” Deborah McCulloch
We are coming to the end of our fallow venison season. We may not be able to for fill online orders for a couple of weeks after you have placed an order. Please phone or e-mail before ordering to check availability.
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