This is a very simple recipe for a venison ragu but it makes a delicious and hearty supper. Venison is leaner than beef making it a healthy option with a richer taste. If you want to make it extra healthy switch the pasta for some courgetti. You can see more about our venison here >>

The quantities below are to feed four people. Allow about ten minutes for preparations and a further hour for the cooking time

Ingredients For Venison Ragu With Pasta

500g  Minced venison from Morley Butchers
2 Medium onions, finely chopped
4 tbsp Olive oil
3 Garlic cloves, finely chopped
300ml Red wine or port
1 tsp Dried oregano
2 tbsp Tomato purée
10g Beef stock cube, crumbled
300ml Game stock or chicken stock
400g Can chopped tomatoes
2 x tsp Cornflour, mixed with 4 tbsp cold water
Salt and freshly ground black pepper for seasoning
500g Cooked pappardelle or tagliatelle pasta

Cooking Method For Venison Ragu

In a large pan (that is big enough to hold all the ingredients) heat the olive oil, add the onions and garlic and cook for 10 minutes until they are softened and starting to brown.

Now turn up the heat and add the venison mince and break up any clumps 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 browning.

Now turn down the heat, add the red with or port the red wine or port and simmer until it has reduced by about a third.

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

To thicken the sauce  stir in the cornflour mixture and cook until slightly thickened, then season to taste. Keep it warm while the pasta is cooking. Spoon over the warm pasta to serve. Some grated parmesan will work well and for an extra kick sprinkle some chili flakes on top!

This delicious partridge recipe and image come from Eat Wild pay them a visit for more tasty game recipes