Game meat ragu

Meat sauce made with reindeer or any other game meat of choice.

Course Main Course

Cuisine Italian, Scandinavian

Keyword game meat, game meat ragu, pasta sauce, reindeer ragu, wild meat

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 472kcal

Author Eva

Peel the carrots and onions and add them to a food processor fitted with the rotating blades. Start the food processor and blitz until finely minced. You may need to stop it from time to time to scrape the sides with a spatula for an even job.
Set a pot on medium heat, pour in the olive oil and heat it for about one minute. Add the minced vegetables and sweat on medium heat for 5 minutes, stirring occasionally and checking that it never sticks to the bottom of the pan.
Add the meat to the pot, raise the heat to medium-high and move it around to make sure all of it gets cooked. If it clumps up into meatballs, break them apart when stirring. When all the meat looks cooked through, stir in the salt and then add the red wine and keep stirring until it evaporates.
When the wine has evaporated, add the hazelnut meal, teabag with spices (see notes), winter savoury, bay leaf and tomato passata. I always add a little water to the passata bottle to rinse and add the tomato water to my pot.
Bring to a simmer, then lower the heat and keep on gentle simmer for one hour, stirring from time to time. To avoid red splashes I keep the lid on with a nice crack to let the steam escape. Remove the spice teabag and bay leaf before using or canning.

In order to use whole spices in a recipe without the risk to lose track of them, you can place them in a teabag. This way they'll infuse the tomato sauce as they cook together. Gently crush the whole cloves and dried juniper berries by pressing down on them with a knife held flat, then add them to a clean teabag.
The nutritional information shared is made with an online calculator and only meant to be used as a guideline.