Ready to turn your bolognese into something truly out of the ordinary? Try my version with fallow deer – a game twist on a classic that not only tastes wonderful but is also a more sustainable choice. This game bolognese simmers slowly with fresh herbs, red wine and tomatoes, building a deep, rich and memorable flavour that will impress at any dinner table.
But it doesn’t stop there. Choosing fallow deer as your protein is not just a decision that brings more flavour to your food, but one that supports a more sustainable, lower-carbon way of eating. Fallow deer live in their natural surroundings, which benefits biodiversity and keeps the footprint small compared with conventionally farmed meat, such as beef.
Game bolognese with fallow deer – A rich and aromatic slow-simmered sauce
Looking for a way to bring a little of the wild into your kitchen? Then my game bolognese with fallow deer is the recipe for you. It takes the beloved Italian classic and gives it a fresh twist with juicy, full-flavoured fallow deer. With fresh herbs, red wine and tomatoes, the bolognese simmers to perfection, and the result is a deep, complex and thoroughly delicious sauce.
Fallow deer bolognese – Game bolognese
Ingredients
- 1 onion, finely chopped
- 2 carrots, cut into small dice
- 2 sticks celery, cut into small dice
- 3 cloves garlic, finely chopped
- 500 g minced fallow deer (venison)
- 3 tbsp tomato purée
- 200 ml red wine
- 1 tin chopped tomatoes
- 150 ml stock – game or beef*
- 2 sprigs thyme
- 2 sprigs rosemary
- 5 sprigs basil
- Salt and freshly ground pepper
- Oil
To serve
- 6 sprigs fresh basil – optional
- 4-500 g pasta
- Grated Parmesan
Method
- Heat a good glug of oil in a large pot and gently fry the onion, carrots and celery for 5-10 minutes.Add the garlic for the last couple of minutes.
- Push the vegetables to one side and brown the meat well in the same pot. Season with salt and freshly ground pepper.*If you are making a large batch, you may want to set the vegetables aside on a plate so the meat can brown properly. Return the vegetables to the pot once the meat is browned.
- Add the tomato purée and cook it through for a couple of minutes, then pour in the red wine. Let it reduce for 5 minutes.
- Pour in the chopped tomatoes and the stock, tie the herbs together and add them to the pot, and let the bolognese simmer for at least 2 hours – ideally 3 hours or more. Leave the lid slightly ajar and stir from time to time.Depending on how long you simmer it, add more stock as you go if needed.
- Season the bolognese to taste with salt and freshly ground pepper.
- Toss the game bolognese with your favourite pasta and fresh basil, and top with grated Parmesan and freshly ground pepper.
Nutrition
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Brugte rådyrekød, fulgte ellers opskriften – smagte helt fantastisk
Hej Jonrid
Ej hvor er det dejligt ay høre – tak for de søde ord 🙂
Warm wishes, Dianna