Preparation time: 25 mins
Cooking Time: 35 mins
- 400g Fine Diced Venison (saddle)
- 100g Fine Diced Onion & Carrot
- 100g Fine Diced Celery & Leek
- 50g Fine Diced Pumpkin
- 20g Chopped Garlic
- 40g Chopped Flat Parsley
- 100ml Game Jus
- 100ml Red Wine
- 100g Tomato Concasse
- 200g Pasta
- 20ml Lemon Oil
Sear the venison is a hot pan and add the onion, garlic, carrot and celery.
Add the pumpkin and leeks then the tomato concasse.
Add the wine and jus and reduce. Remove from the heat, correct the seasoning and add the chopped parsley.
Cook the pasta in boiling salted water.
Once cooked, drain and stir in the lemon oil.
Fold in the cooked pasta to the ragu and serve.