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LEAN & TASTY VENISON BOLOGNESE SAUCE

1 onion chopped finely
1 stick celery chopped finely
2 cloves garlic chopped finely
2 tablespoons olive oil
500g venison mince
2/3 slices pancetta cut into small pieces
2 teaspoons plain flour
½ cup dry white wine
½ teaspoon freshly ground black pepper
pinch of salt
½ teaspoon ground nutmeg
2 cups chicken stock or tomato juice
1 can chopped tinned tomatoes
2 tablespoons tomato paste
1 large sprig fresh thyme
1 bay leaf

Sauté onion, celery and garlic in olive oil until softened. Add venison mince and pancetta and brown. Sprinkle in flour and stir well. Add wine, salt, pepper and nutmeg. Mix well, increase heat and bring to boil until all moisture is evaporated. Add stock, tomato paste, tomatoes and herbs. Reduce heat and simmer for 1 hour, stirring occasionally. Taste for seasoning. Serve with al dente pasta, freshly grated parmesan cheese, a fresh side salad and easy drinking red!

PO Box 37 Orange NSW, Australia 2800    
T 02 6365 6171    F 02 6365 6209

Copyright 2010 Mandagery Creek Venison