Fallow deer bolognese - Game bolognese
Recipe for fallow deer bolognese - a bolognese made with game.
Servings 4 people
Calories 654kcal
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
Instructions
- 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
Calories: 654kcal | Carbohydrates: 85g | Protein: 42g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 100mg | Sodium: 375mg | Potassium: 1056mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5554IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 6mg