Thai venison bolognese


Eight Pointer
Shaking things up with a different type of bolognese. Traditionally, I do an Italian version but today I tried a twist. Turned out to be the best I’ve ever made. Give it a go!


2lbs of venison whole muscle meat ( I used a doe shank with partial rump roast attached)
3 strips of bacon
5 cloves of garlic diced
1 medium white onion diced
1 diced large carrot
2 stalkes of celery diced
1 8oz can of tomatoe paste
2/3 cup of hoisin sauce
2 tablespoons of soy sauce
Olive oil
1/2 cup of white wine
16oz -24oz of beef stock
Rice or egg noodles


1). I started out brining the shank overnight in white sugar and salt 50/50 mix and a table spoon of garlic powder. Add enough water to make sure the meat is completely covered.

2). Rinse brine off and pat dry. Coat with olive oil and brown in skillet on all sides.

3). Add beef stock and place three bacon strips on top of the seared meat. Cook in covered Pot or Dutch oven in the oven at 250 degrees for 4 hours.

4). Remove and shred meat and bacon and mix together. Reserve a 2 cups of stock.

5). Add onion, celery, carrots, and garlic to a separate pot. Glaze with olive oil and brown. Around 10min.

6). Add tomatoe paste and white wine and reduce sauce

7). Add shredded meat, soy sauce, 2 cups of stock, and hoisin sauce. Simmer on low for 30 min.

8) serve over a bed of rice or egg noddles

**** wish I had green onions and Thai chili’s to garnish.... Enjoy!
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