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Venison Ragu

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

10 minutes prep, 1 hour, 5 minutes cook

Serves 4

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.