Creamy Venison Sage Ragout

The idea for this meal came from the fact that we were recently given a big container of fresh sage leaves from our family after small Thanksgiving dinner and a few packs of frozen ground venison from a close family friend. Knowing that venison can sometimes taste a little sagey/woodsy, we decided to play up the natural pairing, and we defrosted some ground venison. With the basic flavours decided, we built the rest of the meal by adding some peas and onions…and then making a roux so we’d have a nice creamy sauce to coat everything!

We served our venison over a Crispy Acorn Squash Cake (recipe coming soon). However, it would also be great with Rösti, mixed in with Spätzli, or even served over rice.

Time: 30 Minutes


  • Ground Venison
  • Peas (Frozen or Fresh)
  • Mushrooms (note, these are not in the pictures, but it’s only because we ran out)
  • Onion
  • Fresh Sage
  • Milk
  • Worcestershire Sauce
  • Roux Ingredients:
    • 1 Tablespoon Butter
    • 1 Tablespoon Flour
  • Optional: Cheese. Parmesan works surprisingly well due to its saltiness.


  • Dice your onions, mushrooms, and sage.
  • Melt some butter in a large pan (cast iron is best, but not absolutely necessary). Then, add your onions, and sautee for about 5 minutes until they become opaque.
  • Add in your venison, sage, and peas. Stir to combine (and to break up your venison chunks), and then pour in some Worcestershire Sauce, and cook until your venison is browned entirely.
  • In a small bowl, mix your flour and butter together, and mash with a fork to fully incorporate the two. Then, add it to your pan, and stir to combine.
  • Pour in some milk, and allow it to thicken. Add in any cheese you’re using in this step as well.
  • Plate, devour, and enjoy!

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