Venison Ragout
Recipe type: sauce
Cuisine: Italian
Serves: 4
A Ragout is any combination of meat, vegetables and spices slow cooked over a low heat. This variation features wild caught venison meat and sun-dried tomatoes.
  • 2 tablespoons lard or ghee
  • 1 organic sweet onion
  • 2 organic carrots
  • ½ cup red wine
  • 1 pound ground venison
  • 2 cups whole dried sun-dried tomatoes
  • Celtic sea salt
  • freshly ground black pepper
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh sage, finely chopped
  1. Soak sun-dried tomatoes in a cup of hot water.
  2. Peel onions and coarsely chop.
  3. In the meantime melt fat in a dutch oven or other heavy bottom casserole.
  4. Add onions to the pot and sweat on a low flame.
  5. Wash and trim the carrots and cut in to thin rounds.
  6. Add carrots to the pot.
  7. On the side in a large skillet brown the meat on a very high flame until evenly cooked, about 10 min.
  8. Add meat to the carrots and onions, and add the wine.
  9. Raise the flame to high to evaporate the wine.
  10. Add tomatoes to the pot with soaking liquid.
  11. Add a pinch of salt and pepper to taste.
  12. Add herbs to the pot.
  13. Lower flame and cook for about 1.5 hour.
  14. Serve with cauliflower rice or zucchini noodles.
Recipe by The Nourished Caveman at