White Bolognese with Venison

Venison White Bolognese

The complex, savory flavors of our New Zealand Pasture-Raised Premium Ground Venison pair beautifully with a white bolognese. We make this one with a little cream, plenty of Parmesan, and shiitake mushrooms, so the sauce is rich and nutty with some nice umami depth — and yet you can still taste the delicious venison.

There’s also some crushed red pepper and a splash of aromatic white wine, which bring out the venison’s peppery, herby notes. Tossed with al dente rigatoni, venison white bolognese is a little bit of comfort-food heaven — the sort of dish that will have everyone at your backyard family dinner reaching for seconds.

Preparation time: 15M
Cooking time: 30M
Serves: 8
Difficulty:

Ingredients

  • 3 Tbsp unsalted butter
  • 1 Tbsp extra-virgin olive oil
  • 1 medium onion, small diced
  • 2 medium carrots, peeled and small diced
  • 2 celery stalks, small diced
  • 6 garlic cloves, minced
  • 1 tsp crushed red pepper flakes
  • 4 oz shiitake mushrooms, small diced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 1-lb package Silver Fern Farms Premium Ground Venison
  • ½ cup dry white wine
  • 1 cup beef broth
  • ⅔ cup heavy whipping cream
  • ½ cup freshly grated Parmesan, plus more for garnish
  • ¼ cup chopped parsley, plus more for garnish
  • 1 lb rigatoni

Method

Step 1

In a large Dutch oven or heavy bottomed pot, heat the butter and olive oil over medium-high heat until melted and shimmering.

Step 2

Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Stir in the carrots and celery, and cook until starting to soften, about 2 minutes.

Step 3

Add the garlic and red pepper flakes, and cook, stirring continuously, until fragrant, 30 seconds.

Step 4

Add the mushrooms and cook until starting to brown, about 3 minutes. Season with salt and black pepper.

Step 5

Stir in the ground venison, breaking it up with a wooden spoon, and cook until browned, about 4 minutes. Deglaze the pan with the white wine, scraping up any browned bits, and cook until almost all of the liquid has evaporated.

Step 6

Stir in the beef broth, bring to a simmer, and cook for 10 minutes.

Step 7

Stir in the heavy cream, Parmesan, and parsley. Season with salt and black pepper.

Step 8

Meanwhile, bring a large pot of water to a boil and season it generously with salt. Cook the rigatoni for 7 minutes, or to just under al dente. Drain the pasta, reserving 1 cup of pasta water.

Step 9

Add the pasta to the bolognese and stir to combine. Stir in ¼ cup reserved pasta water, adding more pasta water, a few tablespoons at a time, if the rigatoni is dry. Cook until the pasta is al dente and warmed through, about 2 to 3 minutes.

Step 10

Garnish with Parmesan and chopped parsley, and serve hot.

Recommended cut
Premium Ground Venison
Raised on lush, New Zealand pasture, our premium ground venison is as good as it gets. This lean and deliciously distinctive protein offers a healthy new way to enjoy a wide range of popular dishes – from rich Bolognese sauces to Thai lettuce cups and Swedish meatballs.
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