1. Preheat your oven to 140°C /120°C fan assisted (gas 3).
2. 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.
3. Thicken with a tablespoon of cornflour mixed with a little cold water and stirred into the simmering dish.
4. Cover and place in the centre of the oven and cook for 1 hour.
5. Meanwhile gently fry the diced vegetables in a little poultry fat until sweet with a little bite.
6. Add the vegetables to the mince after 1 hour and continue to cook for a additional 30 minutes.
7. 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 wine.