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Venison Bolognese with Tagliatelle Pasta Recipe

Learn how to cook restaurant-style venison Bolognese pasta from Canada's most-popular wild game chef Michael Hunter.

Print Recipe

Everyone loves being served pasta at an authentic Italian restaurant. For the most part, the love of restaurant-style pasta comes from the presentation of the dish. But restaurant pasta always seems to have a richer flavor too, doesn’t it? 

In this short video, Michael Hunter invites us into his kitchen to learn the secrets behind that restaurant taste and presentation. After a few minutes of explanation, you’ll be equipped with a few new cooking techniques that are sure to impress guests who aren’t being served in a restaurant setting. Low light atmosphere not included.

Serves: 4-6
Prep time: 15 minutes
Cook time: 1 hour +


  • 1 package tagliatelle pasta
  • 1 pound ground venison
  • 1 medium white onion diced
  • 1 stalk celery diced
  • 1 carrot diced
  • 1 shallots minced
  • 2 cloves garlic minced
  • 4 cups tomato sauce
  • 2 cups Venison stock
  • 1 cup white wine
  • 2 sprigs of rosemary and thyme
  • Salt pepper to taste
  • 1 teaspoon chili flakes
  • Oil for sautéing

To Finish the Pasta:

  • 2 tablespoons of unsalted butter
  • 4 sprigs of fresh basil chopped
  • 1/4 cup fresh grated parmesan cheese
  • Salt to taste


  1. Heat a large, heavy pot over high heat.
  2. Add the olive oil, ground venison, salt, and pepper and cook, stirring with a wooden spoon, until the meat is browned.
  3. Add the onion, carrot, celery, garlic, and chili flakes and cook, stirring occasionally, for 2 minutes. Add the stock, white wine, tomato sauce, rosemary, and thyme. Reduce the heat to medium-low and simmer, uncovered, until the sauce has thickened, 45 to 60 minutes.
  4. Remove the sauce from the heat, discard the thyme and rosemary stems, and keep warm while you cook the pasta.
  5. In a separate large pot of boiling salted water, cook the pasta until al dente. The pasta will continue to cook when tossed in the sauce, so do not overcook it.
  6. Drain the pasta, return it to the pot, and toss with 2 ladlefuls of sauce, the butter, basil, and Parmesan.
  7. Serve in warmed bowls with more sauce and Parmesan on top, as desired.
Venison Bolognese with Tagliatelle Pasta Recipe
Al dente tagliatelle pasta in a rich venison Bolognese sauce.

About the Author: Michael Hunter

Michael Hunter is a Canadian-born professionally-trained chef, co-owner of Antler Kitchen & Bar, a hunter, forager, husband, and father. Hunter began cooking at the early age of thirteen and fell in love with food and the restaurant industry. Growing up on a horse farm, Hunter has a natural connection to nature. An honours graduate of the Humber College Apprenticeship Chef Program obtaining his Red Seal, he has worked for some of Canada’s top chefs and kitchens. In 2015, Hunter and Jody Shapiro opened the restaurant Antler Kitchen & Bar to great acclaim. Since then, Hunter has been invited to cook at culinary festivals around the world including the United States, United Arab Emirates, Australia, Russia, and Brazil. He lives in Toronto, Canada.

To learn more about Michael Hunter or to get your copy of "The Hunter Chef Cookbook," visit:

The Hunter Chef Cookbook
Michael Hunter's "The Hunter Chef Cookbook" features a collection of over 100 recipes and butchery guides.


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