Wild Game Bolognese

Here comes a nordic variation of the classic Sauce Bolognese.

In a family with two very young children, Spaghetti Bolognese is a standard meal of course. That always fits. But eventually it becomes a bit boring, so this variation comes in handy.

The special thing with this recipe is, that the minced meat is game meat: wild boar, deer, venison, or a mixture – I used elk yesterday. If this is not available, I am sure that the ordinary beef mince will work just as well. The extra touch comes from the spices, in the end you get a classic Bolognese with a nordic twist. I have cooked this a couple of times during last fall and my family and I, we are thrilled. Here we go!



  • 500 gr minced game meat
  • 1 shallot
  • 1 garlic clove
  • 1 carrot
  • 1 rod of celery 
  • 100 gr. diced bacon
  • 3 tablespoons tomato puree
  • 200 ml white wine
  • 1 can whole tomatoes (400 gr)
  • 2 bayleafs
  • 2 tablespoons concentrated game fond (alternatively beef fond)
  • 8 juniper berries
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Serve with:

Spaghetti und Parmesan


Peel the shallot and the garlic clove and chop finely. Peel the carrot. Chop celery rod, carrot and Bacon into small dices.


Fry the shallot, garlic, vegetables and bacon in half of the amount of olive oil in a large pan, without letting it get color, about 5 minutes. Remove from the pan and put aside.


Fry the minced meat in the same pan at high heat in the rest of the olive oil until it gets a nice brown color. Add salt and pepper. Add vegetable-bacon-mix and tomato puree.

Add the white wine and let cook for about 2 minutes. Then add the canned tomatoes, bayleaf, fond, juniper berries (I use a strainer or a small cotton bag to keep the berries together, it is easier to remove the berries before serving), sage and thyme.


Let slowly cook under the lid for about 30 minutes. Stir every now and then, add water if needed.

Serve with spaghetti and parmesan cheese.


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