Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 11 2020
Venison Bolognese
Image From jesspryles.com
2 lb ground venison
2 stalks celery, diced
2 carrots, diced
1 onion, diced
1 28oz/800g can of tomatoes (preferably San Marzano)
2 tbsp tomato paste
3 tbsp olive oil
1 tbsp fresh thyme (stems removed)
2 tsp oregano
1 bunch fresh flat leaf parsley, chopped
2 c beef or chicken broth
1 c red wine
Salt
In a heavy based large pot, brown the venison in batches, using about half the olive oil. It's important to not overcrowd the pan, so the meat browns instead of stews, and to lightly salt each batch as you go. Remove to a bowl once browned.
Add remaining olive oil to the same pan, and brown the onions over medium heat. Once translucent, add carrots, celery, thyme and oregano and cook until vegetables have just softened.
Return browned venison to the pan, add tomato paste, salt and stir well to combine. Allow to cook one minute.
Add in canned tomatoes, parsley, stock and wine, and stir to combine. Use a wooden spoon to break up tomatoes if necessary.
Reduce heat to low and simmer for 1-2 hours until sauce has reduced to desired thickness. You can add salt right before serving if needed.
Spoon onto your favorite pasta and top with parmesan cheese if desired.