This venison ragu is rich, deeply savoury and completely dairy-free: no butter, cream or cheese, just slow-cooked game, red wine and tomatoes. It is a great make-ahead supper for anyone avoiding dairy, and tastes even better the next day. Serves six.
Ingredients
- 800g diced venison shoulder or haunch
- 3 tbsp olive oil
- 1 onion, 1 carrot and 2 celery sticks, finely chopped
- 3 garlic cloves, crushed
- 2 tbsp tomato purée
- 200ml red wine
- 2 x 400g tins chopped tomatoes
- 300ml dairy-free beef or game stock
- 2 sprigs of rosemary and 2 bay leaves
- 4 juniper berries, crushed (optional)
- Salt and black pepper
- 500g pappardelle or gluten-free pasta, to serve
Method
- Season the venison. Brown it in batches in 2 tbsp of the olive oil in a large casserole and set aside.
- Fry the onion, carrot and celery in the remaining oil for 10 minutes until soft. Add the garlic and tomato purée for 2 minutes.
- Add the wine and bubble for 3 minutes, then add the tomatoes, stock, herbs, juniper and the venison.
- Cover and simmer very gently on the hob, or in a 150°C (130°C fan) / gas 2 oven, for 2 to 2.5 hours until the venison falls apart.
- Shred the meat with two forks, season well and simmer uncovered for 10 minutes to thicken.
- Cook the pasta according to the packet, toss with the ragu and serve with a drizzle of olive oil and fresh herbs.
Dairy-free notes
- Check your stock. Some stock cubes and gravy granules contain milk, so look for "dairy-free" or "milk-free" on the label.
- Skip the parmesan. A drizzle of good olive oil, fresh basil or a sprinkle of nutritional yeast gives a savoury finish.
- Check the pasta label too. Dried pasta is usually dairy-free, but fresh pasta often contains egg and sometimes milk.
Tips
- Use a gluten-free pasta if needed. The ragu itself contains no flour.
- Freezes beautifully for up to three months.
- Also lovely over creamy dairy-free mash or polenta.
FAQs
Can I use venison mince instead?
Yes. Brown the mince and reduce the simmering time to about 1 hour.
Is venison ragu dairy free?
This recipe is, as long as your stock, wine and pasta are dairy-free. Always check labels if you are cooking for someone with an allergy.
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