Wild Venison Ragu with Pappardelle

Wild Venison Ragu with Pappardelle

How to make it

1. Heat a frying pan to a medium heat with a drizzle of oil.
2. Fill a medium sauce pan with seasone water and bring to the boil.
3. Add the onions, celery and pancetta and saute until the onions are soft.
4. Add the venison, garlic, bay, thyme and a pinch of salt and cook for 4 minutes.
5. Add the tomato paste, and constantly stir for 1 minute.
6. Place the pasta in the boiling water and cook for about 5 minutes.
7. Pour in the red wine and reduce by 3/4, scraping the bottom of the pan while reducing to de-glaze.
8. Add the stock and reduce until almost no liquid is left.
9. Mix in the chopped parsley and season to taste.
10. Drain the pasta then pour in to the ragu mix.
11. Mix well then plate and garnish with parmesan, cracked black pepper and olive oil.