Venison Ragu
This Venison Ragu is the Best Venison Spaghetti Sauce with classic flavors like onions, garlic, and italian seasoning, and special ingredients like red wine vinegar to make the wild game reach its full potential.
Servings: 6 cups
Calories: 327kcal
Ingredients
- 1 lb. ground venison meat
- 1 5 oz. can tomato paste
- 1 28 oz. can crushed tomatoes
- 5 garlic cloves minced
- 1 medium onion diced
- 2 tbsp. red wine vinegar
- ½ cup chicken stock
- 1 tbsp. italian seasoning
- 1 tsp. salt
- 3 tbsp. olive oil
Instructions
- Heat olive oil over medium heat in a large deep skillet or pot. Add in onions and garlic and saute for 3-4 minutes, until fragrant.
- Add in ground venison meat and brown, breaking it up with a wooden spoon as you go.
- Once the venison begins to brown, add in entire can of tomato paste and stir. It will be a little thick at first, but will be easier to work with as it heats up.
- Allow to caramelize with the ground meat, stirring occasionally to avoid burning. This should take about 6-7 minutes.
- Deglaze the pan with red wine vinegar, scraping up any bits that are stuck to the bottom of the pan-- those are full of flavor.
- Add in chicken stock (you can substitute in starchy pasta water or wine) and stir.
- Add crushed tomatoes, salt, and italian seasoning. Stir and reduce heat to low. Simmer for 10 minutes to allow the flavors to combine.
Nutrition
Serving: 1g | Calories: 327kcal | Carbohydrates: 18g | Protein: 29g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 92mg | Sodium: 750mg | Fiber: 4g | Sugar: 10g