Preheat your oven to 140°C /120°C fan assisted (gas 3).
Remove your mince from the packaging and season the with sea
salt and cracked black pepper, before searing in poultry fat in a
casserole dish over high heat until brown then add the vinegar,
reduce to a syrup then add the wine and reduce by half before
adding the stock.
Thicken with a tablespoon of cornflour mixed with a little cold
water and stirred into the simmering dish.
Cover and place in the centre of the oven and cook for 1
Meanwhile gently fry the diced vegetables in a little poultry
fat until sweet with a little bite.
Add the vegetables to the mince after 1 hour and continue to
cook for a additional 30 minutes.
Cook the pasta in lightly salted boiling water following the
packaging instructions, drain then toss through the venison ragu
with a little grated Parmesan.
Serve straight away with extra Parmesan and a glass of red