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Venison Ragu

Thanks to Pearce’s Custom Processing, we received over 1400 pounds of fresh donated venison as a part of the NC Hunters for the Hungry program! Cooking venison is not hard–you can treat it just like beef but be sure to add some extra fat or oil and cook it slowly!

 

You will need: 

  • 2 lbs venison
  • 2 yellow onions
  • 5 cloves of garlic
  • Tomato sauce, paste, and/or diced tomatoes
  • Spaghetti
  • Olive oil
  • Vinegar
  • Oregano, thyme, basil
  • Salt and pepper

 

Directions:

  1. Let your thawed venison marinate in vinegar or lemon/lime juice for a few hours. This is not necessary but it will cut some of the gamey taste.
  2. Add the venison, about 4 tablespoons of olive oil and salt/pepper to a skillet. Let slowly cook over low heat. Remove from heat once the meat has browned and is fully cooked. About 10 minutes.
  3. Heat your diced onion over medium heat until it turns translucent (about 7 minutes). Stir in the minced garlic and cook for a few more minutes.
  4. Add your tomato sauce/diced tomatoes/tomato paste and a little olive oil to the onions and garlic. Stir in salt, pepper, oregano, thyme and basil (or whatever you have!).
  5. Let simmer until the sauce is as thick or thin as you like.
  6. Stir in the cooked venison and serve over spaghetti.