Main Meals Recipes

Rabbit and Venison Ragu | Recipe

March 29, 2016

I love finding new recipes and different foods, being naturally inquisitive I am always after new things to try. This week I tried rabbit for the first time, making a Rabbit and Venison Ragu for Mr W and I.

In collaboration with Iceland on their #PowerofFrozen campaign, my freezer drawers are now rather rammed. Think extra large Arctic scallops, rabbit fillets, kangaroo burgers and even chopped frozen garlic (so useful). Iceland are encouraging us all to embrace all things frozen. The naturally freezing of seafood, meats and superfood greens locks in the flavour and nutrition of ingredients. They even do frozen stir fry veg and frozen kale, oh yes you heard that right! I find frozen food particularly useful now I am living on my own again, I don’t feel pressured to try and cook all my fresh veg!

So taking the rabbit fillets and venison haunch from the freezer and defrosting overnight, I made Rabbit and Venison Ragu. This dish is so easy to make, but you have to be patient. Whilst it is easy, it takes a fair bit of time and at the end you need to be careful when adding the cream as you don’t want your amazing sauce to split.







Rabbit and Venison Ragu
Serves 4
Slow-cooked game in a rich ragu sauce, perfect Sunday evening food.
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Prep Time
30 min
Cook Time
1 hr 25 min
Prep Time
30 min
Cook Time
1 hr 25 min
  1. 2 tbsp olive oil
  2. 2 packs of Kezie Foods Rabbit fillets
  3. 1 pack of Kezie Foods Venison haunch
  4. 1 pack of smoke bacon lardons
  5. 2 red onions, finely chopped
  6. 2 carrots, finely chopped
  7. 3 garlic cloves, crushed or 3 teaspoons of Iceland Frozen Crushed Garlic
  8. 1 tbsp tomato purée
  9. 180ml white wine
  10. 500ml chicken stock
  11. 1 tbsp Dijon mustard
  12. 100ml double cream
  13. 75-100g of pasta for each person
  14. Copious amounts of Ground Black Pepper Parmesan to serve
  1. Heat the oil in a large pan. Add the rabbit fillets and venison and brown on all side.
  2. Remove from the pan and set aside.
  3. Add the bacon, onion and carrot to the pan and cook until soft. I grated my carrot and onion using the finest Magimix blade to get them super fine for the sauce.
  4. Add the crushed garlic and tomato purée, stir for a few mins to cook the tomato puree a bit releasing the aroma, then pour in the wine and chicken stock.
  5. Return the rabbit and venison to the pan, season with black pepper and a pinch of salt, cover with a lid and cook over a low heat for at least an hour until the meat is really tender.
  6. Remove the meat from the pan and shred using 2 forks.
  7. Increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Then add the shredded meat back in and reduce the heat to low.
  8. At this point cook your pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
  9. Stir in the mustard and cream into the rabbit and venison ragu. Grind some more pepper in too, add in the pasta water if you need.
  10. Serve in warmed bowls with grated Parmesan for a comforting dinner.
  1. Freezable.
  2. Use chicken or lamb if not a fan of game.
Adapted from BBC Good Food
Adapted from BBC Good Food

The Rabbit and Venison Ragu is a bit special, this is a very rich dinner. We tried it with a wonderful pasta and copious amounts of parmesan. For a Sunday evening it was just what you needed to provide some comfort before work on Monday. It keeps well though, even in the freezer. So on the Monday I even gave it a go with courgetti as leftovers, it worked really well! I can thoroughly recommend! Also if you’re not a fan of game, use the equivalent (~500g) in chicken thighs or lamb.

Some other food blogger recipes embracing the #PowerofFrozen:

Would you give my Rabbit and Venison Ragu a go? Have you embraced the #PowerofFrozen? Let me know in the comments,


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P.S. Ingredients were provided by Iceland for the making of this recipe.


  • Reply Laura Nolan March 29, 2016 at 8:45 pm

    This looks so nice, I’ve never tried either venison or rabbit also had no idea you could buy frozen garlic!
    Laura x

    • Reply MissPond March 30, 2016 at 8:15 am

      Oh you should- they are very tasty! You can get frozen chopped onion too- so useful!

  • Reply ninegrandstudent March 29, 2016 at 5:01 pm

    I love rabbit – very exciting that Iceland sells it! Will have to take a trip and explore their freezers me thinks! x

    NINEGRANDSTUDENT: A Student Lifestyle Blog

    • Reply MissPond March 29, 2016 at 8:21 pm

      I’m glad I tried it, it’s so delicious. The Kezie Foods freezers are so worth checking out!! x

  • Reply Sarah Thain (@sequinthis) March 29, 2016 at 12:31 pm

    I’ve never made a ragu before (or tried rabbit!) but I’ve just bought a nice cast iron pot that this would be perfect for! Loading it with parmesan sounds like my kind of dish :’) x

    Sarah | Sequin This

    • Reply MissPond March 29, 2016 at 2:00 pm

      Oh my this definitely needs a cast iron pan. I love rabbit, it’s quite a strong flavour. But you can make with chicken or lamb instead if you prefer 🙂

  • Reply Tracey March 29, 2016 at 10:59 am

    I’ve never tried rabbit. It’s the thought of it that puts me off (a fluffy bunn), though I know a lot of people love the taste. Having a freezer stocked with food is such a good idea – there will always be times when you can’t get to the supermarket and are in need of emergency supplies. This recipe looks easy to follow and the finished meal does look very tasty. Tx

    • Reply MissPond March 29, 2016 at 1:59 pm

      I think it’s because I was brought up on game stuff, so it doesn’t bother me. People can eat a chicken, but can’t eat a deer etc. Just find it odd- but that’s me! Anyhoo, you can make with chicken (or lamb- although I haven’t tried it that way). A packed freezer has definitely helped when I’ve been caught short!

  • Reply Hannah Malanga March 29, 2016 at 10:10 am

    My dad would absolutely love this! He loves Venison and think he likes rabbit too, he will try anything once. I couldn’t eat this myself, Definitely would never eat rabbit

    • Reply MissPond March 29, 2016 at 1:58 pm

      You don’t have to make it with rabbit- it works well with chicken 🙂

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