This easy venison Bolognese starts with ground deer and a jar of marinara, then slow cooks into something rich and hearty. Just toss it all in the crockpot and let it simmer low while you tend to the day—spaghetti night never looked so good.
You’ll love this recipe
- it’s great over any shape pasta
- only uses one pound of ground deer
- has hidden veggies for picky eaters
Ingredients
- ground venison - we grind beef fat into our venison but plain ground venison works great in this recipe
- bacon - adds much needed fat to the lean venison. traditionally this sauce is made with pancetta but it’s not easy to find where I live so I substitute bacon
- onion, carrots, celery - these are all optional but add so much flavor. on busy nights I leave them out to cut down on time
- garlic - flavors the meat, I never leave this out
- milk - you can substitute heavy cream or half and half
- red wine - white wine is delicious in this sauce too, when I don’t have any on hand I leave the wine out all together
Instructions
- Cook bacon in two tablespoons of olive oil until rendered.
- Add minced carrots, celery, and onion. Cook over medium low until softened and caramelized.
- Add ground venison and cook until browned, breaking up the meat with a spatula. Season with salt and pepper.
- Add garlic and cook until fragrant, around 2 minutes.
- Pour in red wine and cook until reduced, 2-3 minutes.
- Add milk and cook until reduced, 2-3 minutes.
- Add the jar of marinara and stir to combine.
- Cover and cook on low for 3-4 hours or high for 1-2 hours.
- Serve over your favorite pasta and enjoy!
Slow Cooker Venison Bolognese
Ground venison and jarred marinara sauce make this slow cooker bolognese super easy to make.
Equipment
- 1 Crock Pot
Ingredients
- 2 tablespoon olive oil
- 2 slices bacon diced
- ½ yellow onion finely diced
- 1 carrot finely diced
- 1 celery rib finely diced
- 1 lb ground venison
- ½ cup whole milk
- ½ cup red wine or white
- 40 oz jarred marinara
Instructions
- Cook bacon in two tablespoons of olive oil until rendered.
- Add minced carrots, celery, and onion. Cook over medium low until softened and caramelized.
- Add ground venison and cook until browned, breaking up the meat with a spatula. Season with salt and pepper.
- Add garlic and cook until fragrant, around 2 minutes.
- Pour in red wine and cook until reduced, 2-3 minutes. Add milk and cook until reduced, 2-3 minutes.
- Add 40oz jar of marinara and stir to combine.
- Cover and cook on low for 3-4 hours or high for 1-2 hours. Serve with your favorite pasta and enjoy!
Notes
- Be sure to cook bacon until the fat has rendered before adding the diced vegetables, or there will be fatty pieces of bacon throughout the sauce.
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