Name: Venison and Bean Ragu
Ingredients: 1 onion, finely chopped; 2 carrots, finely chopped; 2 celery sticks, finely chopped; 2 large cloves garlic, chopped; 300g venison mince (or finely chopped venison); 1 tsp dried marjoram or Italian herbs; 50g mushrooms (dried porcini or shiitake work well); ½ glass red wine; 1 beef stock cube; 1 tin chopped tomatoes; 1 large handful kale, cavolo nero, or spinach, chopped; 1 tin borlotti or cannellini beans, drained; Olive oil, for cooking; To serve: chopped parsley, grated Parmesan

Venison and Bean Ragu

15 Apr 2026

by Dinna

Background

This venison and bean ragu is a rich, comforting twist on a classic bolognese-style sauce. The venison gives it a deeper, more robust flavour, while mushrooms add extra umami and the beans bring a bit of texture and heartiness.
It’s the kind of sauce that feels slow-cooked and satisfying, but is still easy enough for a midweek supper. Serve it with pasta or gnocchi, or use it as a base for pies or stuffed vegetables like peppers or squash. It also reheats well, so it’s great for making it ahead.

Ingredients

1 onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 large cloves garlic, chopped
300g venison mince (or finely chopped venison)
1 tsp dried marjoram or Italian herbs
50g mushrooms (dried porcini or shiitake work well)
½ glass red wine
1 beef stock cube
1 tin chopped tomatoes
1 large handful kale, cavolo nero, or spinach, chopped
1 tin borlotti or cannellini beans, drained
Olive oil, for cooking
To serve: chopped parsley, grated Parmesan

Instructions

If using dried mushrooms, soak them in warm water for 20–30 minutes, then drain and roughly chop (reserve the soaking liquid).
Heat a little olive oil in a saucepan and gently cook the onion, carrots, celery and garlic for about 10 minutes, until softened.
Add the chopped mushrooms and cook for a couple of minutes.
Stir in the herbs and venison, cooking until the meat browns and changes colour.
Pour in the red wine and let it bubble for a few minutes to reduce slightly.
Add the chopped tomatoes, stock cube and enough water to just cover everything. If using it, add the mushroom soaking liquid for extra depth of flavour.
Bring to a boil, then cover and simmer gently for about 30 minutes, until thickened into a rich sauce.
Stir in the beans and greens, and cook for another 5 minutes until the greens are wilted and everything is heated through.
Taste and adjust seasoning if needed, then serve.
Spoon over pasta or gnocchi and finish with chopped parsley and plenty of grated Parmesan.

https://cooktogether.com/recipe-items/venison-and-bean-ragu/

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