Name: Venison Bolognese Sauce
Ingredients: 250 g (½ lb) chopped onion; 250 g (½ lb) finely-chopped mushrooms; 2–5 cloves of finely-chopped garlic; 30 ml (2 tbsp) olive, corn or sunflower oil (according to taste); 500 g (1.1 lb) minced/ground) stewing venison (minced lean leftovers from trimming are ideal); 500 ml dry hard cider, red or white wine, or beef stock (how much you will need depends on how fast it boils away); 60 ml (4 tbsp) tomato purée; 250 g (½ lb) finely-grated carrots; 5 bay leaves; 30 ml (2 tbsp) Herbes de Provence; 1 stock cube (optional); Salt; Freshly-ground black pepper; 300 g (¾ lb) penne, spaghetti or whatever other pasta you prefer; Parmesan cheese

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Venison Bolognese Sauce History

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Imported from Wikibooks revision 4497856

Aug 12, 2026 10:01 PM