Venison Ragu

Name: Venison Ragu
Prep time: 10 minutes
Cook time: 1 hour, 5 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 4 tbsps olive oil; 2 medium onions, finely chopped; 2 garlic cloves, finely chopped; 500g minced venison; 300ml red wine or port; 1 tsp dried oregano; 2 tbsps tomato purée; 10g beef stock cube, crumbled; 300ml game or chicken stock; 400g can chopped tomatoes; 2 tsps cornflour, mixed with 4 tbsps cold water; Salt and freshly ground black pepper; 500g cooked pasta of your choice

preparation 10 minutes
cook time 1 hour, 5 minutes
Serves 4

This tasty venison ragu makes a very simple but delicious and hearty supper, and the game mince is leaner than beef with a richer taste

Recipe courtesy of Eat Wild. For more information on preparing, cooking and sourcing game visit eatwild.co

Ingredients Method

4 tbsps olive oil
2 medium onions, finely chopped
2 garlic cloves, finely chopped
500g minced venison
300ml red wine or port
1 tsp dried oregano
2 tbsps tomato purée
10g beef stock cube, crumbled
300ml game or chicken stock
400g can chopped tomatoes
2 tsps cornflour, mixed with 4 tbsps cold water
Salt and freshly ground black pepper
500g cooked pasta of your choice

Heat the olive oil in a saucepan, add the onions and garlic and cook for 10 minutes until starting to brown.

Add the mince and break up with a wooden spoon. Cook over a high heat for a few minutes, stirring well, until all the moisture has evaporated and the meat is browned.

Then add the red wine or port and simmer until it has reduced by about a third

Put in the oregano, tomato purée, beef stock cube, stock, tomatoes and their juice and simmer gently for 35-40 minutes.

Stir in the cornflour mixture and cook until slightly thickened, then season to taste. Spoon over the warm pasta to serve. For an extra kick sprinkle chili flakes on top.

Ingredients

4 tbsps olive oil

2 medium onions, finely chopped

2 garlic cloves, finely chopped

500g minced venison

300ml red wine or port

1 tsp dried oregano

2 tbsps tomato purée

10g beef stock cube, crumbled

300ml game or chicken stock

400g can chopped tomatoes

2 tsps cornflour, mixed with 4 tbsps cold water

Salt and freshly ground black pepper

500g cooked pasta of your choice

Method

Heat the olive oil in a saucepan, add the onions and garlic and cook for 10 minutes until starting to brown.

Add the mince and break up with a wooden spoon. Cook over a high heat for a few minutes, stirring well, until all the moisture has evaporated and the meat is browned.

Then add the red wine or port and simmer until it has reduced by about a third

Put in the oregano, tomato purée, beef stock cube, stock, tomatoes and their juice and simmer gently for 35-40 minutes.

Stir in the cornflour mixture and cook until slightly thickened, then season to taste. Spoon over the warm pasta to serve. For an extra kick sprinkle chili flakes on top.