Print Options:

Venison Ragù Bianco

The fall and winter seasons are a wonderful time to enjoy venison. One of my preferred methods to prepare this gamey meat is in a ragù bianco. A ragù bianco is an Italian meat sauce without tomatoes and perfect for game meat and lamb.

If you are looking for an Italian pasta dish to make with your deer meat, I suggest giving this venison sauce a try!

For fresh homemade pappardelle check out our recipe guide here!

(adsbygoogle = window.adsbygoogle || []).push({});
Cuisine ,
Courses ,
Cook Time: 30 30 mins Total Time: 30 mins
Servings 4
Best Season Fall

A quick and full flavored ragù bianco made with ground venison and served over fresh pappardelle. 

  • 1 pound Venison (ground)
  • 1/2 cup White wine
  • 3/4 cups Chicken stock (Substitute vegetable stock)
  • 1 Celery stalk
  • 1 Onion (Small)
  • 1 Carrot (Medium)
  • 1 Sprig of rosemary
  • 1 clove Garlic
  • 1 pound Pappardelle
  1. Sauté the vegetables

    Finely dice all the vegetables. Place in a skillet over medium heat with a tablespoon of olive oil, salt and pepper. Cook for 5 minutes or until the vegetables are tender. 

    Add the chopped garlic and whole sprig of rosemary. 

  2. Add the venison

    Turn the heat to medium-high and add the venison. Cook for another 5 minutes or until the meat is browned. Pour in the wine and stock, cover and let simmer for 15 minutes. 

    Keep an eye on the sauce. If it start to get too dry add s splash of water. If it is too liquidy, remove the lid.
  3. Boil the pasta

    For fresh pasta boil for 3 minutes. For packaged, follow the instructions for al dente. 

  4. Finish the pasta

    When the pasta is done add it to the ragù sauce. Toss to combine and cook for another minute.