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Recipe: Chef Mark Noguchi’s Venison Ragu


PREP: 0 Minutes COOK: 4.0 Hours

Serves 4-5

Difficulty: Advanced

Chef Mark Noguchi, a.k.a. “Gooch,” is a respected chef and part of our Maui Nui ʻOhana. Having worked at some of the leading restaurants in Hawaiʻi, including Town and Chef Mavro, Gooch has been a constant reminder that "cooking our heritage" can be as expansive as it is ʻono (delicious). His hearty venison ragu makes a satisfying dinner for the whole family (and makes delicious leftovers, too!). Aloha nui Gooch!



1 lb venison stew chunks
1 onion, diced
2 carrot, diced
4 celery stalk, diced
2 clove garlic, minced
1 cup red wine
1 small can tomato sauce
3 quarts chicken stock
1 bay leaf
1 big sprig of thyme
2 Tbsp Italian parsley, chopped
1 tsp thyme, chopped
2 Tbsp butter, cold
Dash sherry vinegar 


STEP 1: Heat a heavy pot until it’s ripping hot. Add a little neutral oil to cover the bottom of the pot. 

STEP 2: Brown the meat, then add the onion. 

STEP 3: Once the onion is cooked, deglaze with wine. 

STEP 4: Add everything else and add enough stock to cover, simmer (you’re looking for a lazy bubble.) 

STEP 5: Stir periodically, adding more stock to keep barely covered. 

STEP 6: Let cook 3-4 hours. Remove bay and thyme when deer is tender. 

STEP 7: Let cool slightly, then run through a food mill or paddle in a Kitchen Aid. 

STEP 8: Return to pot, heat. Season with chopped herbs, butter and sherry vinegar.


Enjoy! Share your ragu with us on Facebook and Instagram @MauiNuiVenison using #MauiNuiVenison

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