Venison ragu with tagliatelle

photo of Venison Ragu

Rich and bold, this meat ragu is perfect for stirring through pasta, serving over polenta, or even spooning over jacket potatoes!

  • 2 medium onions (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 500g minced venison
  • 300ml red wine or port
  • 1 tsp dried oregano
  • 2 tbsp tomato puree
  • 1 beef stock cube
  • 300ml game or chicken stock
  • 400g tin of chopped tomatoes
  • 2 tsp cornflour mixed with 4 Tbsp water


  1. Heat olive oil in a pan, add onions and garlic and cook until soft and starting to brown.
  2. Add the mince and break up with a wooden spoon. Cook over a high heat for a few minutes, stirring well until the meat is browned
  3. Add the red wine or port and simmer until it has reduced by about a third
  4. Add the oregano, tomato puree, beef stock cube, stock, chopped tomatoes and simmer gently for 35-40 minutes
  5. Stir in the cornflour mixture and cook until slightly thickened
  6. Season to taste
  7. Serve with warm tagliatelle or the pasta of your choice