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homemade red wine venison ravioli.

my lovely pasta maker has had a little break lately - i seem not to have made anything italian inspired in so long! i recently discovered the somerset produce from field&flower - with everything from classic british sausages to the more unusual game cuts - and thought this would be a brilliant opportunity to try out a posh ravioli with some delicious venison. i ordered a few different meats which will be posts to come. but for now, how did i make it? :)

shopping list (makes around 2 main meal portions)
♥ 400g diced venison
♥ a bottle of red wine
♥ 400g chopped tomatoes
♥ 3 garlic cloves, chopped
♥ one white onion, chopped
♥ 7 bay leaves
♥ beef stock cube, dissolved in boiling water
♥ salt and pepper
♥ a splash of olive oil
♥ cheese to sprinkle on top

for the pasta follow the homemade pasta recipe i previously posted - using 200g flour and two eggs :) or you could also try this with fresh penne or linguini!

begin by adding together three quarters of the red wine, all beef stock, four bay leaves, half the onion and two of the garlic cloves in a slow cooker or large casserole dish.

next, add in your diced venison. i didn't even have to prepare this meat just whacked it in :)

allow this to slow cook - i did mine on a breville slow cooker fast setting for 3 hours. you could also bring it to the boil in a pan then lower the heat and keep and eye on it. 

for the sauce, firstly add the chopped onion and garlic to a saucepan on a medium heat with a dash of olive oil. after 5 minutes, add the chopped tomatoes, the remaining red wine and three bay leaves. i feel using the same ingredients as with the venison works well - especially the red wine to bring it together :) allow this to simmer for around 20 minutes on a low heat. you can warm this up in a couple of minutes when you need it later.

for added flavour to the venison, add a little of the pasta sauce to the mixture. i then pulled the venison meat apart a little with a fork - apologies it smelt and tasted better than it looks. your filling is now ready!

for the ravioli, start by making lots of rectangle shapes on your board. i made ten large pieces.

add around two teaspoons of filling for each one - remember you need to be able to close the sides up.

fold over and pinch to seal. use the back of a fork to create a little pillow effect!

ta da! (a tad rustic but you know me!)

you then boil these for just 2-3 minutes - they can be delicate so i did two at a time.

finally, pour over the sauce, sprinkle grated parmesan and add a little black pepper.


so there you have it! what do you think? have you ever made homemade pasta or have any other venison recipes?

note: i paid for my field&flower delivery myself and all opinions are my own.


  1. This looks delish! Venison & wine go sooo well together. Love the idea of making giant ravioli parcels.

  2. Thanks :) The combination was lovely - let me know if you try! xx

  3. Love the recipe! It seems really delicious. I also love to do experiments with chicken and wine, but I have never made something so delicious. I like the whole step-by-step process of fabricating dish. Wine is the only beverage, which can add taste to a dull food I must say. I will surely try the above recipe at my home.