Shredded Venison Ragu Slow Cooker Option Recipe

This venison ragu is my absolute fave because it transforms a hearty, wild ingredient into an elegant, slow-cooked masterpiece that makes my whole apartment smell divine. Plus, pairing it with some fresh pasta and a sprinkle of grated Parmesan just sends me to carb heaven—talk about a cozy, home-cooked hug!

One of my favorite comfort dishes is Shredded Venison Ragu, especially when made in a slow cooker. I love how this rich, hearty recipe comes together with tender venison shoulder, aromatic fresh rosemary and thyme, and a savory base of red wine, crushed tomatoes, and beef broth.

Minced garlic and finely chopped onion, give it a robust depth of flavor, and if you’re into it, a sprinkle of grated Parmesan adds a delicious finishing touch. Nutritionally, this meal is very satisfying, thanks to the lean venison and a generous handful of vegetables.

Ingredients

Deer meat: Protein-packed, low in fat, abundant in Bs.

Oil Olive: Fats, heart-healthy, make this dish rich.

Onion: Contributes profundity and flavor, has in store antioxidants.

Garlic: Enhances taste and provides immune system advantages.

Good sources of beta-carotene; adds natural sweetness.

Crunchy, crunchy fibrous celery.

It’s of no consequence if you don’t like crunches.

It’s still got the vitamins.

Why are you cringing? Don’t be a curmudgeon.

Maybe have celery in a salad with something so it gets some sort of not-raw upgrade.

Red Wine: Boosts taste, adds antioxidants.

Tomatoes, in a crushed form, make the best and simplest base for any red sauce.

Unlike fresh tomatoes, crushed tomatoes have a concentrated flavor and are smooth, so they make the body of a sauce instead of just being a part of it.

Full of tomato essence, crushed tomatoes serve as the best possible vehicle to carry and deliver whatever flavors are mingling within your sauce.

Adds umami and depth, source of calcium: Parmesan cheese.

Ingredient Quantities

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• 2 lbs venison shoulder or roast, trimmed and cubed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• 1/2 cup red wine
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (optional)
• Pasta of choice for serving

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Instructions

1. Prepare the Venison:
Cube the venison and season with salt and pepper. In a large skillet over medium-high heat, add the olive oil and brown the venison cubes in batches; don’t crowd the pan. As they brown, transfer them to the slow cooker.

2. Sauté Vegetables:
In the same skillet, if needed, add a little more olive oil, and sauté the onion, garlic, carrot, and celery until the onion is translucent and softened, about 5 minutes.

3. Deglaze with Wine:
Pour the red wine into the skillet to deglaze it and loosen the browned bits stuck to the pan. Let it simmer for 2-3 minutes.

4. Transfer to Slow Cooker:
Combine the sautéed vegetables and wine mixture with the venison in the slow cooker.

5. Add Herbs and Tomatoes:
Combine the chopped rosemary, thyme leaves, crushed tomatoes, tomato paste, and beef broth in a large mixing bowl. Add the bay leaf. Thoroughly mix all the ingredients to form one cohesive mixture.

6. Slow Cook:
Put the top on the slow cooker and set it to low for 8-10 hours or to high for 4-6 hours. The venison must be cooked until it is tender and can be easily shredded.

7. Shred the Venison:
After cooking, take out the bay leaf, and with two forks, pull apart the venison right in the slow cooker. Add more salt, pepper, or whatever else you need to make it taste just how you want it.

8. To serve: Prepare your preferred pasta by the instructions on the package. Once cooked, drain the water and set the pasta aside.

9. Combine: After cooking the pasta, toss it with the ragu sauce. Use enough of the sauce to ensure that the pasta is well and evenly coated.

10. Garnish and Serve:
Place the pasta in a large serving bowl and ladle the ragu over the top. If you desire, you may add a copious amount of freshly grated Parmesan to yours. Mine is sans cheese.

Equipment Needed

1. Large skillet
2. Slow cooker
3. Mixing bowl
4. Cutting board
5. Chef’s knife
6. Measuring spoons
7. Measuring cups
8. Wooden spoon or spatula
9. Tongs
10. Two forks (for shredding)
11. Pasta pot
12. Colander
13. Large serving bowl
14. Cheese grater (if using Parmesan)

FAQ

• Q: Can I use a different cut of venison?A: Yes, while the ideal cuts for this ragu are the shoulder or roast of venison, you can also use the leg or neck. Just make sure to trim it well and cut it into cubes.
• Q: Can I substitute the red wine?A: Yes, you can use extra beef broth or a splash of balsamic vinegar for acidity if you want to leave the wine out.
• Q: How long should I cook this in a slow cooker?A: Prepare on a low flame for 6-8 hours or until the deer meat is tender and shreds easily.
• Q: What type of pasta pairs well with this ragu?A sturdy pasta such as pappardelle or tagliatelle is an excellent choice for this dish. But any pasta with a bit of heft, like rigatoni or fettuccine, is a good candidate.
• Q: Can I make this dish ahead of time?A: Sure, the flavors mature overnight. Warm it slowly on the stovetop or in a slow cooker.
• Q: Is there a vegetarian version possible?A: The principal component is venison, but you can easily make a version with mushrooms, lentils, or textured vegetable protein. If you opt for the latter, use the amount suggested for the venison in the recipe.

Substitutions and Variations

If you can’t get venison, use beef chuck roast or pork shoulder for the next best texture.
Substitute beef broth or grape juice for red wine if you want to avoid alcohol.
If crushed tomatoes cannot be had, then use canned diced tomatoes.
Replace fresh rosemary and thyme with dried rosemary and thyme, using 1/2 teaspoon of each.
If you do not have access to Parmesan cheese, use Pecorino Romano or Grana Padano instead. They are similar enough in flavor to work just fine.

Pro Tips

1. Marinate the Venison Consider marinating the venison overnight in red wine, garlic, and herbs before cooking. This will enhance the flavor and help tenderize the meat.

2. Sear for Flavor Ensure you get a good sear on the venison cubes in the initial browning stage. This caramelization adds depth to the flavor of the ragu.

3. Layer Flavors with Vegetables Before adding the garlic, let the onions caramelize slightly for an additional layer of sweetness and complexity.

4. Herb Infusion Consider adding half of the herbs during the initial cook and the other half towards the end. This ensures you’ll have deep herb flavors as well as a fresh herby note.

5. Finish with a Dash of Acid Just before serving, brighten the dish with a squeeze of lemon juice or a splash of balsamic vinegar to balance the rich flavors.