This wild game twist on a traditional Italian recipe uses venison to create a richer meat sauce that’s a sure-fire family favourite for those wanting to try something new.
Here are the ingredients you need:
1 x Tablespoon of Olive oil
1 tsp of Butter
1 x Large Onions finely chopped
2 x Garlic cloves, finely chopped
500g of Royal Windsor Diced Venison Venison
200ml x Red wine
1 x tsp Dried oregano or Marjoram
2 x tbsp Tomato purée
1 x tsp Brown Sugar
1 400g Can of plum tomatoes (Chopped)
1/2 tsp nutmeg
Salt and freshly ground black pepper
Pasta for serving
Step 1 - Mince the diced venison by hand in a grinder, or by pulsing in a food processor. Alternatively ask us to do it for you when you order.
Step 2 - Heat the oil and butter in a large pan, add onion & garlic and cook until softened and golden.
Step 3 - Add the minced Venison until lightly browned.
Step 4 - Slowly add the red wine until reduced by about half.
Step 5 - Stir in the Pureed plum tomatoes, nutmeg, oregano (or marjoram) and the brown sugar then simmer for about half an hour
Step 6 - Season to taste and then serve over hot Spaghetti or pasta of your choice.