This is a simple, hearty and delicious pasta dish. A venison ragu is layered with penne pasta and mozzarella, then baked to perfection. Serve as is or with a side salad.
Venison is pounded thin, breaded, pan-fried and gently simmered with sherry and beef stock, before being baked to perfection. Serve with mashed potatoes, rice or pasta.
A deliciously simple cacciatore made with rabbit. A rabbit stew that is so light and delicious, yet warming and satisfying. Try it with polenta or mash, or simply crusty bread.
An Italian family favourite! Wild boar is marinated in red wine overnight, then slow cooked with vegetables, pancetta, bay leaves and juniper berries to make an incredible rich ragu sauce. Perfect served with a mound of polenta.
This is such a restorative dish after a long day, who would not want to come home to a bowl of this. The saucy pot of meaty goodness could be served with mash, wet polenta or pasta. This time I opted for pasta, but if you wanted to try it with quick cook polenta use 200g for 4 people.
A flavourful Italian ragu made by braising wild boar meat in a rich red wine and tomato based sauce. If you can't find boar, pork loin works just as well. It's best served with wide ribbon pappardelle pasta to soak up all the sauce.
This is a super-hearty and robustly flavoured Italian-style meal. Wild boar is braised with beans, porcini mushrooms, fennel and artichokes, then garnished with Pecorino Romano and parsley. It's the perfect dish to keep you warm throughout the winter months.
This is a hearty and delicious Italian soup. Venison is simmered with beans and vegetables in a tomato soup base. Enjoy with crusty fresh bread, if desired. It's the perfect soup for the cold winter months.
A quick and tasty way to prepare rabbit, this is a unique dish with an exotic combination of flavours. Serve with rice.
Venison is mixed with vegetables, tomato, cognac and herbs for a very different kind of stew. Serve over mashed potatoes or polenta.