Slow Cooked Venison Ragu with Egg Noodles

Name: Slow Cooked Venison Ragu with Egg Noodles
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 12
Cuisine: Italian - inspired
Ingredients: 1 16 oz package Grandma’s wide frozen egg noodles; 2 tbsp table salt (for pasta water); 2 venison shanks (about 3 lb total) or other bone-in venison or beef roast; salt and pepper, to taste; 8 oz pancetta, diced (or thick-cut bacon); 1 cup yellow onion, ½” diced (about 1 small onion); 1 cup carrots, ½” diced (about 2 large carrots); 2 cups fennel, ½” diced (about 1 medium bulb); 1 tbsp garlic, minced; 1 cup dry red wine; 2 tsp beef bouillon paste; 28 oz can petite diced San Marzano tomatoes; 12 oz tomato passata; 3-4 thyme sprigs; 2 bay leaves; ¼ tsp red pepper flakes; parmesan rind; shaved parmesan, for serving; fennel fronds, for serving (optional)

Annie Weisz of Peak to Plate

Servings

Prep Time

15 minutes

Cook Time

8 hours

Cuisine

Italian - inspired

Category

Comfort Food

Venison ragu is a cozy, rustic dish with a touch of elegance. Slow-braised venison shanks create a rich, velvety sauce that coats every noodle perfectly. It’s ideal for Sunday dinners or special occasions. Shanks are one of my favorite cuts of meat and I love finding creative ways to use them! Venison shanks are often overlooked or thrown into the grind pile, but with the right cooking technique, they can be incredibly flavorful! This dish takes the humble shank and transforms it into an elegant centerpiece that’s full of deep, savory flavors.

One of the best parts of slow-cooking venison shanks is the collagen from the connective tissue that enriches the cooking liquid. The collagen adds a luxurious silkiness to the sauce that you won’t find in your average spaghetti sauce! It also makes the meat super moist and tender.

This special pasta sauce is also packed with veggies which add layers of flavor and a hearty, wholesome feel. The base for ragu typically contains celery, carrots, and onions. To elevate the flavor even further, I like to use fennel instead of celery, lending a subtle herbaceous note. With high-quality canned tomatoes, these ingredients work together to create a sauce that’s both complex and approachable.

This venison ragu freezes beautifully, making it a great option to keep on hand for busy nights. To freeze, allow the sauce and noodles to cool completely before transferring it to airtight containers or vacuum bags. Store in the freezer for up to three months. When ready to enjoy, thaw the ragu overnight in the refrigerator and reheat gently on the stove or in the microwave for a meal that tastes just as delicious as the day it was made!

Slow Cooked Venison Ragu with Egg Noodles

Ingredients

1 16 oz package Grandma’s wide frozen egg noodles
2 tbsp table salt (for pasta water)
2 venison shanks (about 3 lb total) or other bone-in venison or beef roast
salt and pepper, to taste
8 oz pancetta, diced (or thick-cut bacon)
1 cup yellow onion, ½” diced (about 1 small onion)
1 cup carrots, ½” diced (about 2 large carrots)
2 cups fennel, ½” diced (about 1 medium bulb)
1 tbsp garlic, minced
1 cup dry red wine
2 tsp beef bouillon paste
28 oz can petite diced San Marzano tomatoes
12 oz tomato passata
3-4 thyme sprigs
2 bay leaves
¼ tsp red pepper flakes
parmesan rind
shaved parmesan, for serving
fennel fronds, for serving (optional)

Directions

Heat a cast iron skillet over medium heat. Cook pancetta in the pan for 6-8 minutes, or until the fat has rendered and the pancetta is crispy. Remove the pancetta to a small bowl and leave the grease in the pan.
Add onion, carrots, fennel, and garlic to the pan and season with salt and pepper. Stir to coat the vegetables and cook over medium heat for 8-10 minutes, or until the vegetables are starting to soften.
Add red wine to the pan and bring to a simmer. Simmer for 5-7 minutes over medium heat, or until the wine has reduced by half.
While the wine is reducing, season the venison shanks all over with salt and pepper and place them in the bottom of the slow cooker.
Stir the bouillon paste into the vegetable mixture, then pour the vegetable mixture over the venison shanks in the slow cooker. Add cooked pancetta to the slow cooker.
Pour diced tomatoes and tomato passata over the venison shanks. Add thyme sprigs, bay leaves, red pepper flakes, and parmesan rind to the slow cooker.
Turn the slow cooker on high and cook for 2 hours.
Reduce the heat to low and cook for an additional 5-6 hours, or until the meat is tender and falls off the bones.
Remove the venison shanks, parmesan rind, bay leaves, and thyme sprigs from the slow cooker.
While you prepare the meat, cook the egg noodles. Fill a large pot with 6 quarts of water and 2 tablespoons of salt. Bring to a boil. Cook the noodles according to the package directions. Reserve ¼-½ cup of the pasta water. Drain the noodles.
Remove the meat from the bones and remove any connective tissue. Shred the meat into bite-size pieces and stir the meat into the tomato sauce.
Add ¼ cup of the pasta water to the sauce and stir to combine. You can add more or less for your desired consistency. Add drained noodles to the sauce and stir to coat.
Serve in bowls garnished with shaved parmesan and fennel fronds, if desired. Enjoy!