Venison Tagliatelle / Ragu


Prep Time
10 mins

Cook Time
65 mins

A very simple yet delicious and hearty supper, leaner than beef with a richer taste. To make it super healthy switch the pappardelle for courgetti.


Serving 4
4 x tbsp Olive oil
2 x Medium onions, finely chopped
2 x Garlic cloves, finely chopped
500g x Minced venison
300ml x Red wine or port
1 x tsp Dried oregano
2 x tbsp Tomato purée
10g x Beef stock cube, crumbled
300ml x Game stock or chicken stock
400g x Can chopped tomatoes
2 x tsp Cornflour, mixed with 4 tbsp cold water
Salt and freshly ground black pepper
500g x Cooked pappardelle pasta


1 x Large Saucepan
1 x Wooden Spoon

1. Heat

the olive oil in a saucepan, add the onions and garlic and cook for 10 minutes until starting to brown.

2. Add

the mince and break up with a wooden spoon. Cook over a high heat for a few minutes, stirring well, until all the moisture has evaporated and the meat is browned.

3. Then

add the red wine or port and simmer until it has reduced by about a third

4. Put in

the oregano, tomato purée, beef stock cube, stock, tomatoes and their juice and simmer gently for 35-40 minutes.

5. Stir

in the cornflour mixture and cook until slightly thickened, then season to taste

6. Spoon

over the warm pappardelle to serve. For an extra kick sprinkle chili flakes on top.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Protein (100g)


View Venison recipes