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Venison is a staple amongst our members and those in need who have received wild Wapiti meat courtesy of the NZDA & The New Zealand Food Network.
We have teamed up with Dariush from Cazador – Game food restaurant, who has put together this Venison Bolognese recipe for you to try at home!
Venison mince is amazing stuff! More depth of flavor than your average beef mince. It makes excellent burger patties, mince pies, kebabs, and meatballs.
This is a quick, super tasty bastardisation of an italian classic. Don’t overthink it, let your instincts take over and cook using all your senses.
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Servings 4
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Wild Wapiti Venison Bolognese

Ingredients
  

  • 500 g dried spaghetti
  • 500 g venison mince
  • 30 g butter
  • 30 ml olive oil
  • 1 medium onion (finely chopped)
  • 1/2 carrot (finely chopped)
  • 1/2 stick of celery (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tbsp tomato paste
  • 1 tin of tomatoes (chopped)
  • 1 handful italian parsley (chopped)
  • 1 splash extra virgin olive oil (optional)
  • 50 g parmesean

Instructions 

  • Brown mince in a hot casserole with oil and butter.
  • Cook the mince in batches if you have to – Don’t overcrowd the pan! The worst thing you can do is rush this step as you’ll end up boiling the meat.
  • Remove the mince from the pan with a slotted spoon but leave oil and butter.
  • Add onion, garlic, celery, and carrot.
  • Stir with a wooden spoon to get all the caramelized bits off the bottom of the pan.
  • Turn the heat down to medium.
  • Cook until the vegetables have softened (about 5 minutes)
  • Boil a big pot of salted water for your pasta.
  • Add the spice and tomato paste to the vegetables and cook for a further 3 minutes stirring so it doesn’t burn.
  • Add the tomatoes and mince back to the pan.
  • Cook for about 15 minutes until the sauce is nice and thick. Turn the heat down if it’s bubbling too much. Taste the sauce for seasoning. Add salt and pepper if needed.
  • Cook your pasta while the sauce finishes. When the pasta is just cooked, strain it and mix it into the bolognese sauce with the parsley.
  • Serve and finish with good olive oil and parmesan chees
Keywords asparagus spaghetti,, Bolognase, NZDA, Venison Bolognase, venison pasta recipe, Wapiti
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!