Mixed Game Ragù Recipe: The Hunter’s Feast

In the heart of the Italian countryside, the seasons are marked not just by the changing colours of the landscape, but by the traditions of the hunt. For centuries, "la caccia"—the hunt—has been a vital part of Italian rural life, providing not only food but a deep connection to the land and its rhythms. From the misty forests of Tuscany to the rolling hills of Umbria, hunters would return with their bounty of wild boar, venison, or hare.

But it was what happened next that truly celebrated this tradition. The raw ingredients, so full of character and flavour, were transformed in the kitchen. Italians, masters of turning simple ingredients into something extraordinary, would not simply roast the game. Instead, they would braise it slowly, patiently, over hours, creating a "ragù"—a glorious, rich sauce that captured the very essence of the wilderness. This was a form of culinary alchemy, where the robust, sometimes challenging flavours of game were mellowed and deepened by a slow simmer with aromatic vegetables, a generous splash of red wine, and a hint of herbs like juniper, rosemary, and bay leaf.

Italian Food Tradition

These game ragùs are not just meals; they are a celebration of heritage and a testament to the Italian philosophy of using every part of what nature provides. They are rustic, hearty, and deeply flavourful, perfect for coating a wide pasta like pappardelle or serving over a bed of creamy polenta. They speak of warmth, of a crackling fire, and of a shared meal after a long day in the open air.

Today, we want to share a recipe that embodies this tradition: a Braised Mixed Game Ragù. It is a dish that requires a little time and a lot of love, but the result is a truly unforgettable taste of Italy’s wild heart.

Recipe: Braised Mixed Game Ragù

Serves: 4 Prep time: 20 minutes Cook time: 3-4 hours

Ingredients:

• 500g mixed game meat (venison, wild boar, or a mix of both), cut into 2cm cubes

• 1 tbsp olive oil

• 50g pancetta, finely diced

• 1 onion, finely chopped

• 2 carrots, finely chopped

• 2 celery sticks, finely chopped

• 2 cloves garlic, crushed

• 1 tbsp tomato purée

• 200ml dry red wine (like Chianti or Merlot)

• 400g can of chopped tomatoes

• 500ml beef or venison stock

• 1 bay leaf

• 1 sprig of rosemary

• A few juniper berries, crushed (optional, but highly recommended)

• Salt and freshly ground black pepper

• Pappardelle or polenta, to serve

• Grated Parmigiano Reggiano, to finish

Instructions:

1. Pat the game meat dry with a paper towel and season generously with salt and pepper.

2. In a large, heavy-bottomed pot or casserole dish, heat the olive oil over medium-high heat. Add the game meat and brown on all sides in batches. Remove the meat from the pot and set aside.

3. Reduce the heat to medium. Add the finely diced pancetta to the pot and cook until it is crisp and has rendered its fat.

4. Add the chopped onion, carrots, and celery to the pot. Sauté for about 10-15 minutes, or until the vegetables have softened and become sweet. Add the crushed garlic and cook for another minute until fragrant.

5. Stir in the tomato purée and cook for 2 minutes. Pour in the red wine, scraping up any delicious brown bits from the bottom of the pot. Let the wine bubble and reduce by half.

6. Return the browned game meat to the pot. Add the chopped tomatoes, beef stock, bay leaf, rosemary sprig, and crushed juniper berries (if using). Stir everything to combine.

7. Bring the ragù to a gentle simmer. Once simmering, reduce the heat to the lowest setting, cover the pot with a lid, and let it braise for 3 to 4 hours. The meat should be fork-tender and the sauce rich and thick. Stir occasionally to prevent sticking.

8. Once cooked, use two forks to gently shred some of the tender meat, mixing it into the sauce to create that classic ragù texture. Taste and adjust seasoning as needed.

9. Serve the ragù generously spooned over a bowl of freshly cooked pappardelle or a warm mound of polenta. Finish with a shower of grated Parmigiano Reggiano.

Ragu alla Cacciatore: The Easier Way

We understand that for many of us in the UK, sourcing game meat and finding the time for a long, slow cook isn’t always practical. But that doesn’t mean you have to miss out on this incredible culinary experience.

At Carluccio's, we have captured the very essence of this classic Italian dish in our Ragu alla Cacciatore. Our ready-made Braised Game Ragu is crafted with care, using a blend of mixed game meats and a rich, traditional Italian recipe. It delivers all the deep, rustic flavour of a homemade ragù, but in a convenient jar, ready to be warmed and served. It’s the perfect way to enjoy a taste of authentic Italian comfort, even on a busy weeknight.

Find our Ragu alla Cacciatore here.