Free standard delivery when you spend over £40*

How To Cook Wild Venison Ragu with Pappardelle

How To Cook Wild Venison Ragu with Pappardelle

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


  1. Preheat your oven to 140°C /120°C fan assisted (gas 3).
  2. Remove your mince from the packaging and season the with sea salt and cracked black pepper, before searing in poultry fat in a casserole dish over high heat until brown then add the vinegar, reduce to a syrup then add the wine and reduce by half before adding the stock.
  3. Thicken with a tablespoon of cornflour mixed with a little cold water and stirred into the simmering dish.
  4. Cover and place in the centre of the oven and cook for 1 hour.
  5. Meanwhile gently fry the diced vegetables in a little poultry fat until sweet with a little bite.
  6. Add the vegetables to the mince after 1 hour and continue to cook for a additional 30 minutes.
  7. Cook the pasta in lightly salted boiling water following the packaging instructions, drain then toss through the venison ragu with a little grated Parmesan.

Serving suggestion:

Serve straight away with extra Parmesan and a glass of red wine.

  • The Ingredients
  • • 500g Venison mince
  • • 2 tbls poultry fat
  • • 1 onion finely diced
  • • 1 small celeriac finely diced
  • • 100g chestnut mushroom finely diced
  • • 2 carrots finely diced
  • • 300ml full bodied red wine
  • • 300ml rich chicken or game stock
  • • Sea salt & cracked black pepper
  • • 500g fresh Pappardelle
  • • Parmesan to grate
  • • Extra virgin olive oil to drizzle

Award winning meat

Delivered fresh to you

Visit the store

Ethically reared

British heritage breed

Read our story

Related Recipes