Venison and Bean Ragu
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
Method
- 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.