How to Cook Venison Ragout
The ultimate venison neck roast recipe
There’s so much more to neck roasts than ground burger. It’s some of the finest tasting meat on the animal if you give it time and moisture. Venison ragout is go-to recipe for neck roast, cooked down into a hearty base sauce of tomato, garlic, and wine. Served with your favorite pasta, you can make a restaurant quality meal at home with your wild game and a few things from the pantry. Not only is it delicious, but it’s also a great dish to introduce people to wild game. Here’s how to make it.
- 1 whole venison neck cut in two
- 2 – 28 oz cans of crushed tomatoes
- 1-2 heads of garlic, minced
- 1 cup red or white wine
- Fresh basil and/or parsley
- Kosher salt, pepper, oregano, cinnamon or nutmeg
- Olive oil
- Pasta (here, pappardelle)
- Roast the neck in an oiled baking dish covered with foil for at least 4 hours at 300°.
- Strip the meat off the bone and reserve along with the cooking liquid.
- Brown your garlic in a large dutch oven or stock pot using olive oil.
- Add the meat, followed by the cooking liquid
- Cook down for a few minutes, and then add the crushed tomatoes, wine, herbs, and seasoning.
- Stir all together, cover, and cook down for at least an hour (the longer, the better), stirring occasionally.
- Cook your favorite pasta to just before “al dente,” and drain
- Cook down a few scoops of the ragout in a saute pan, and then add your pasta.
- Cook the sauce into the pasta for a minute or two, and serve with grated cheese and more fresh herbs.