Venison Ragu and pappardelle

Here we have used venison haunch, but you could easily substitute for beef, lamb or pork. Best to go for the slightly tougher, cheaper cuts that break down through the slow cooking to become meltingly tender.


    1kg venison, chopped into chunks
    2 onions, chopped
    4 garlic, chopped
    Bunch thyme
    1 tsp dried chilli
    2 tbsp tomato paste
    2 bay leaves
    1 tin tomatoes
    500ml stock
    2 glasses red wine
    1 glass whole milk
    1 lemon


1. Heat oven to 160c.
2. Heat some oil in a casserole pan and add the venison, brown all over, take out and leave to one side.
3. Add the onion, garlic, dried chilli, thyme and bay - sauté for 5 minutes and add the tomato purée, cook for a further couple of minutes.
4. Add the tinned tomatoes, wine, stock and browned venison, season and add the milk. Place in the oven for 3 - 4 hours till meat is soft and easily pulls apart.
5. Cook your pasta and serve with a few good spoons of the ragu, finish with a drizzle of olive oil, freshly grated Parmesan, a squeeze of lemon and chopped parsley .