Venison Ragu

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This Venison Ragu recipe is perfect for weeknight dinners served over top of spaghetti squash. It's Whole30-approved, dairy-free, gluten-free, and Paleo too. Deer spaghetti sauce is in our Whole30 menu rotations because it freezes well and tastes great reheated!

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HERE IS A VISUAL OF ALL THE INGREDIENTS YOU WILL NEED TO MAKE THIS RECIPE!

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In a large dutch oven, cook bacon until crispy. Add in onions, celery, and carrots. Cook until veggies are soft, about 4 minutes.

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Add venison to the pot and cook until browned and season with salt and pepper.

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Stir in tomato paste, cinnamon, nutmeg, bay leaves, oregano, and thyme. Cook for 2 minutes so the spices toast and release their flavor.

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Pour in beef broth, marinara sauce, and coconut milk and simmer for 10 minutes over low heat. Adjust seasonings and garnish with fresh chopped parsley.

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GRAB ALL THE RECIPE DETAILS AND NUTRITIONAL INFORMATION BELOW, VIA THE LINK!