Game Bolognese is an easy, tasty fall pasta dish. It’s incredibly versatile, depending upon the type of game you have available, and you can vary the type of herbs you add as well. I ike to serve by Bolognese sauces with a hearty rigatoni, but the classic way to serve it is with tagliatelli – a wide, ribbon-like pasta. Either is fine, and accompanied by some crusty French bread and a robust red wine, it’s a meal that will be both tasty and memorable.
2 pounds of cubed game (venison, elk, boar, etc.)
1 onion, diced
1 carrot, diced
1 clove of garlic, minced
1 tablespoon tomato paste
3-4 tablespoons wine vinegar (either red or white is fine)
1 cup red wine
2 cups beef stock
1 spring rosemary (or 1 teaspoon dried)
3 sage leaves (or 1 teaspoon dried)
¼ teaspoon ground cloves
¼ teaspoon cinnamon
2-3 tablespoons olive oil
1.) First, sauté the onion, carrot and garlic in the olive oil until the onions are just translucent. Remove the vegetables to a bowl.
2.) Saute the game until well seared on the outside. Return the vegetables to the sauté pan and mix in the tomato paste. Cook for 1-2 minutes.
3.) Stir in the wine vinegar, wine and beef stock. Add the herbs and spices. Reduce the heat to a fast simmer and cook for an hour.