Slow Cooker Venison Ragu

By Supergolden Bakes · 480 min

Ingredients

Instructions

1. Heat the olive oil in a slow cooker if it can be used for browning, or in a large skillet.
2. Add the sausage and ground venison and brown, breaking up the meat with a wooden spoon.
3. Stir in the garlic, salt, sugar, black pepper, garlic powder, balsamic vinegar and Worcestershire sauce.
4. Add the wine and simmer until the alcohol smell fades. If you started in a skillet, transfer everything to the slow cooker now.
5. Stir in the onion, celery, carrots, tomato paste, chopped tomatoes and beef broth.
6. Add the bay leaves, cinnamon stick and Parmesan rind. Cover and cook on LOW for 8 to 12 hours.
7. Remove the bay leaves, cinnamon stick and rind. Taste and adjust the seasoning.

Summarized from Supergolden Bakes's video. Watch it for the details.

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