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ground venison recipes

The Best Ground Venison Pasta Recipes (Venison Bolognese)

Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Servings 4


  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 lb venison, ground
  • 1 lb ground mild Italian pork or beef
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 2.25 cups tomato sauce or puree or crushed tomatoes
  • 3 tsp salt or to taste
  • 1 tsp red pepper flakes for added spice or use regular pepper
  • 1 bay leaf
  • 1/4 cup milk or cream
  • parsley for garnishing
  • parmesan cheese for serving


  • Heat a large saucepan over medium heat and add olive oil then the vegetables, cook until onion is transparent (5-7 minutes). Sprinkle with salt. Add the ground venison and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine. Cook until the alcohol has evaporated and the liquid has evaporated.
  • Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Remove the bay leaf and add the milk or cream and cook a few minutes. Serve over cooked pasta. Garnish with parsley and grated parmesan cheese if desired.


  • Substitute ground venison with boar, bison, or even lamb
  • Substitute tomato puree with crushed tomatoes
  • Use wider noodles to soak up the sauce like tagliatelle, fettucini, or pappardelle