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Tagliatella Venison

A Delicious Venison Ragu with Tagliatelle

Prep Time 30 mins
Cook Time 5 hrs
Course Main Course
Cuisine Italian
Servings 4 people


  • 1 Cast iron pot


  • 500 g of venison mince preferably diced
  • 400 g fresh tagliatelle pasta
  • 1/2 onion
  • 1/2 carrot
  • 1 celery stalk
  • 1 garlic clove
  • 1 tbsp of tomato puree or passata sauce
  • 1 bunch of aromatic herbs and cardamom with star anise in kitchen gauze
  • 2 l Game stock or meat stocks
  • 3 tbsp olive oil extra virgin
  • Salt and pepper to taste.


  • Cut the venison into cubes and marinate in red wine for 3-4 hours even the night before with fresh thyme, bay leaf, and juniper berries.
  • Diced carrots, celery, and onion.
  • In the cast iron pot add extra virgin olive oil and garlic with the vegetables (carrots, celery, and onion).
  • Once the vegetables start to soften, drain the venison from the wine marinade and add it to the pan. Cook for 10 minutes.
  • Turn up the heat and add the red wine and allow the alcohol to evaporate. 
  • Add a bunch of aromatic herbs and cardamom with star anise in kitchen gauze.
  • Add the tomato passata or peeled tomatoes (best quality recommended)
  • Add game stock or meat stock
  • Stir every now and then, and keep it covered over very low heat for about 4/5 hours. Add water if necessary.
  • Add salt and pepper as desired.
  • Put a pot of salted water onto boil for the pasta and bring to the boil.
  • Cook the pasta for 2 minutes if the pasta is fresh or the instructions on the packet. Drain the pasta and use the same pot and add some of the venison ragu.
  • If the ragu seems dry, add some game stock.


The venison marinade is not included in the preparation of the recipe. I recommend that you do it the day before.
Keyword venison ragu recipe, venison tagliatella recipe