This venison bolognese sauce is delicious. This recipe produces an Italian sauce that is delicious and no one will know you used venison. See for yourself…
The only time you will have into it is when it is simmering for 2-1/2 hours; turning itself into a hearty, delicious sauce.
Mmmm is what you will hear after making this bolognese sauce. If you love Italian food, this sauce is perfect for lasagna and makes a killer spaghetti meal. No hunter should be without these venison recipes. More game recipes at the end of the page.
Best Venison Bolognese Sauce
Ground venison was used for the photo above. My favorite is with the roast (venison, beef or pork). This is just a foundation recipe – I am giving you the basics and you personalize it yourself. If you want more mushrooms and no celery; that’s up to you. Create your own masterpiece today.
OLD FASHIONED BOLOGNESE SAUCE RECIPE
1 lb venison roast
1/2 lb boneless veal
1/2 lb fresh pork butt (wild boar works too)
2 TBS homemade unsalted butter
2 TBS oil
1 medium onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped
2 cans (28 oz each) plum tomatoes
1 cup fresh mushrooms, chopped
1 cup dry white wine
2 TBS parsley, chopped
2 tsp dried basil
1 tsp salt
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1/4 tsp pepper
1/4 tsp oregano
Cut the venison roast, veal and pork into 3/4 inch cubes. Melt the butter with the oil in a large stock pot over medium-high heat. Add the meat and turn to brown evenly.
Reduce heat to medium and add onions, garlic, celery, garlic and onion powder. Cook, stirring occasionally until onions are translucent. Add tomatoes, crushing in your hand as you add them to the pot. Pour in the juice. Add the remaining ingredients and stir well.
Bring to a boil and lower heat to simmer, uncovered for 2-1/2 hours. Makes approximately 8 cups.
What makes this home cooked meal even better is serving this over pasta, making homemade garlic bread, and having a fresh salad with homemade salad dressing.
This venison bolognese sauce is very versatile and a tasty way to use venison, beef or pork.
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