Venison chestnut ragu with pasta

  • Prep time 30 mins
  • Cook time 2 hrs 30 mins
  • Serves 5+


X 1kg finely chopped (around 1cm pieces) and boneless venison shoulder

X 3 tbsp Blodyn Aur rapeseed oil

X 200g smoked pancetta

X 1 onion

X 2 celery sticks

X 1 carrot

X 4 garlic cloves

X 1 bay leaf

X 1 tbsp chopped fresh rosemary

X 1 tbsp chopped fresh thyme

X 3 tbsp tomato puree

X 1 tbsp mixed spice

X 500ml red wine

X 500ml milk

X 200g whole cooked chestnuts

X 500g tagliatelle


To Start

Make the ragu by heating a heavy casserole over a medium heat. Add 2 tablespoons of oil and season the venison with salt and pepper then brown on all sides. Remove and set aside while you cook the vegetables.


Peel and chop the onion, carrot, celery and garlic Then heat the remaining oil in the casserole dish add the pancetta and cook for 5 minutes until it starts to brown and crisp and the fat is released. Then add the vegetables and cook over a low heat with the herbs, spice and tomato puree for around 15 minutes until softened. Then add the browned venison and mix well.  Add the wine and milk and turn up the heat until the ragu is simmering then cook for 2 hours until the meat is tender and the sauce reduced and thickened.


Roughly chop the chestnuts and add to the venison around 30 minutes before the end and taste for seasoning.


Cook the pasta in plenty of salted water until al dente then drain and mix in the cooked ragu before serving onto warm dishes. You can top with grated parmesan.