Venison Ragu with Pappardelle

(SERVES 4)

1.1kg venison haunch, trimmed and diced (ask your butcher to do this for you)
185ml red wine
olive oil, for frying
50g streaky bacon lardons
2 tbsp tomato pureé
2 sprigs of thyme
2 tbsp flour
1.2 litres chicken bone broth
50ml vegetable oil
400g dried pappardelle pasta
400g assorted mushrooms, sliced (our chefs suggest a seasonal combination such as Portobello, chestnut and girolle)
4 tbsp chopped parsley
60g finely grated Parmesan
salt and pepper

A day or two before you want to make the ragu, place the venison in a large, flat-bottomed dish, pour over the wine, cover and leave to marinate in the fridge for at least 24 hours, and up to 48 hours, turning the meat over a couple of times during this time.

When you are ready to cook, preheat the oven to 165°C/gas 3. Drain the venison, reserving the marinade, and pat the meat dry with kitchen paper.

In a pan over a medium heat, heat a little olive oil and fry the venison in batches until browned all over, then use a slotted spoon to transfer to lidded casserole dish.

Using the same frying pan, fry the lardons until starting to crisp, then add the tomato purée, thyme sprigs and flour. Cook for 2 minutes, then slowly adding the marinade liquid a little at a time, allowing the mixture to thicken and reduce before adding a little more. Once fully combined, gradually add the stock, stirring to avoid any lumps. Bring to a simmer and then pour the mixture over the venison. Cover with a lid and cook for about 2½ hours, or until the venison is tender. Season to taste.

Cook the pappardelle in lightly salted boiling water for 8–9 minutes, or according to the packet instructions, then drain well.

While the pasta is cooking, sauté the mushrooms over a medium heat in a little oil. Add them to the venison ragu. Gently stir in the cooked pasta and chopped parsley and scatter with the grated Parmesan. Serve immediately.