Maui Nui Winter Ragù with Braised Venison & Japanese Sweet Potato Purée

Venison rib chops sear, then braise low for 2.5 to 3 hours in red wine, beef stock, garlic, rosemary, and fennel pollen until they're fall-apart tender and shredded back into the sauce. Served over Japanese sweet potato puree, riced twice and finished with butter, cream, and a spoon of white miso.

Why You'll Love Maui Nui Winter Ragù

The chops get seared first, then braise low for 2.5 to 3 hours until the meat shreds off the bone on its own. Tomato paste caramelized in the pot before the wine goes in gives the sauce a deeper base, and it reduces again after the meat goes back in to concentrate it further. The puree gets its silkiness from being riced twice, then finished with butter, cream, and a spoon of white miso for a savory edge under the sweetness.

Tips and Tricks

• Lean venison benefits from low, steady heat - avoid boiling or the meat tightens.
• Balsamic replaces black garlic's sweetness and roundness without fermentation.
• Bone-in chops deepen the sauce beyond their meat yield - the bones add body and richness.
• If the sauce tastes flat, add a pinch more fennel pollen or rosemary.
• Let the ragù rest 5 minutes before serving - flavors settle and intensify.
• Final reduction controls body; stop when the sauce coats the back of a spoon.
• Japanese sweet potatoes roast slower than standard varieties - don't rush them. The long roast concentrates their chestnut-like sweetness.
• Rice the potatoes twice for silky texture. Skipping this step leaves the puree grainy.

Variations

• Add ½ cup crushed tomatoes for a red-sauce leaning ragù.
• Stir in mascarpone or cream for a richer finish.
• Replace fennel pollen with porcini powder for earthiness.

Substitutions

• Maui Nui Venison → lamb shanks or beef short ribs (increase braising time by 30 minutes).
• Beef stock → mushroom stock or veal stock for deeper umami.
• Balsamic vinegar → ¼ teaspoon maple syrup for sweetness + 1 extra clove garlic.
• Fennel pollen → ground fennel seed (use half the amount).
• Japanese sweet potatoes → standard orange sweet potatoes (roast time may reduce slightly; adjust sweetness with less butter or cream).

Best served with

The dish includes Japanese sweet potato puree as its base. If serving without the puree:

• Creamy polenta with butter and Parmigiano-Reggiano.
• Buttered egg noodles or pappardelle.
• Soft mashed potatoes with rosemary and olive oil.

How to Store Leftovers

Store ragù and puree separately in airtight containers, refrigerated up to 3 days. Reheat ragù gently over low heat with a splash of stock. Reheat puree with a splash of cream, stirring until smooth.

Freeze ragù in portions up to 1 month. Puree freezes well but may require re-ricing after thawing to restore silky texture. Thaw overnight in refrigerator before reheating.

Common Questions

Maui Nui Winter Ragù with Braised Venison Rib Chop & Japanese Sweet Potato Puree

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Venison rib chops braised low with red wine, garlic, rosemary, and fennel pollen, served over silky Japanese sweet potato puree. A rich, wintry ragù built for holiday tables and slow cooking.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Active Time 45 minutes mins

Total Time 3 hours hrs 45 minutes mins

Servings: 2

Course: Dinner, Holiday, Slow-Cooked

Cuisine: Italian Inspired, Modern American

Calories: 561

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 5 Maui Nui Venison rib chops
• 1 tablespoon olive oil
• ½ small yellow onion diced
• 1 shallot thinly sliced
• 3 cloves garlic minced
• 1 tablespoon tomato paste
• ⅓ cup dry red wine
• ½ cup low-sodium beef stock
• 1½ teaspoon Worcestershire sauce
• ½ teaspoon balsamic vinegar
• ½ teaspoon fennel pollen
• ½ teaspoon fresh rosemary chopped
• ¼ teaspoon crushed red pepper flakes
• kosher salt
• black pepper
• ½ tablespoon unsalted butter
• Parmigiano-Reggiano to taste
• 2 lbs Japanese sweet potatoes
• 4 tablespoon unsalted butter cubed
• ½ cup heavy cream
• 1 teaspoon white miso paste
• white pepper

Equipment

• Dutch oven or heavy-bottomed pot
• Tongs
• Slotted spoon
• Wooden Spoon
• Ricer or food mill
• Small saucepan

Method

 

Braise the Venison

1. Season rib chops generously with kosher salt.
2. Heat olive oil in a Dutch oven over medium-high. Sear chops 3-4 minutes per side until deeply browned. Remove and set aside.
3. Turn off heat. Add onion and shallot; let them deglaze the pan for 1 minute as they release liquid. Scrape to release fond with a wooden spoon, then turn heat back to medium and cook 5-6 minutes until softened.
4. Add garlic; cook 1 minute until fragrant.
5. Stir in tomato paste; cook 2 minutes until caramelized and darkened.
6. Deglaze with red wine, scraping up fond, and reduce by half. Stir in balsamic vinegar.
7. Add beef stock, Worcestershire, fennel pollen, rosemary, and red pepper flakes if using.
8. Return rib chops to pot, nestling them into the liquid.
9. Cover and braise on low 2½-3 hours, turning occasionally, until meat is fall-apart tender.
10. Remove chops, strip meat from bones, shred, and return meat to pot. Discard bones.
11. Simmer uncovered 10-15 minutes to thicken and concentrate the sauce.
12. Finish with butter. Adjust seasoning with salt and pepper.

Prepare the Puree

1. Roast sweet potatoes whole at 400°F until they collapse when pressed, 60-75 minutes. Skins will darken and wrinkle.
2. Halve potatoes lengthwise while hot. Scoop flesh into a bowl, discarding skins.
3. Pass flesh through a ricer or food mill twice for silky texture.
4. Warm cream and butter in a small saucepan until butter melts. Stir in miso until dissolved.
5. Fold warm cream mixture into riced potatoes in small additions, working gently with a spatula until luxurious but able to hold shape.
6. Season with salt and white pepper to taste.

To Plate

1. Spoon warm puree into shallow bowls, creating a well in the center.
2. Ladle ragù over the puree, letting it pool in the well.
3. Finish with cracked black pepper, shaved Parmigiano-Reggiano, or a pinch of fennel pollen.

Nutrition

Calories: 561kcalCarbohydrates: 11gProtein: 3gFat: 54gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 135mgSodium: 256mgPotassium: 249mgFiber: 1gSugar: 5gVitamin A: 1792IUVitamin C: 5mgCalcium: 89mgIron: 1mg

Notes

Storage: cover and refrigerate the ragù and sweet potato puree separately for up to 4 days, or freeze the ragù for up to 3 months. Reheat both gently on the stove, loosening the puree with a splash of cream if needed.

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