Rethinking Ragù: Venison Ragù Bianco
In Italy, ragù simply refers to a slow-cooked meat sauce. Bolognese—ragù alla Bolognese—is just one regional variation that originated in Bologna and traditionally incorporates tomatoes, wine, milk, and finely minced meat simmered low and slow until deeply rich and complex. But some of the most beautiful ragù dishes in Italy contain little or no tomato at all. This version uses axis deer simply because that’s what I happened to have in the freezer, but this sauce works beautifully with almost any species of venison.
Recipe: Duck Ragu
Wild duck is dark, flavorful meat that should be embraced for its texture and rich taste. Ragù not only allows the meat to hold its flavor but enhances it with a rich sauce and aromatic vegetables.
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