Slow-Cooked Venison Steak Ragu
This slow-cooked venison steak ragu is a hearty and comforting dish that brings rich flavors to your table.
The tender venison is simmered for hours, allowing it to soak up the robust tomato and red wine sauce.
This dish is perfect for a cozy family dinner or a special meal with friends.
Serve it over your favorite pasta or with a crusty piece of bread to soak up the delicious sauce.
The combination of slow-cooked venison and the savory ragu makes this a memorable and satisfying meal that’s sure to become a favorite.
Prep Time: 20 minutes
Cooking Time: 4 hours (slow cooker)
Ingredients:
- 4 venison steaks (6 oz each), cubed
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh basil for garnish
- Pappardelle pasta for serving
Method:
- In a large skillet, heat olive oil over medium-high heat. Brown venison cubes and set aside.
- In the same skillet, sauté onion, garlic, carrots, and celery until softened.
- Add tomato paste and cook for 1 minute.
- Transfer everything to a slow cooker. Add crushed tomatoes, red wine, beef broth, oregano, basil, salt, and pepper.
- Cook on low for 4-5 hours until venison is tender.
- Serve over pappardelle pasta, garnished with fresh basil.
Ingredients
- 4 venison steaks (6 oz each), cubed
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh basil for garnish
- Pappardelle pasta for serving
Instructions
- In a large skillet, heat olive oil over medium-high heat. Brown venison cubes and set aside.
- In the same skillet, sauté onion, garlic, carrots, and celery until softened.
- Add tomato paste and cook for 1 minute.
- Transfer everything to a slow cooker. Add crushed tomatoes, red wine, beef broth, oregano, basil, salt, and pepper.
- Cook on low for 4-5 hours until venison is tender.
- Serve over pappardelle pasta, garnished with fresh basil.
