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.


  • 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
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.
Shop now