This is an easy recipe that can be made in advance. Venison is a great game meat to use. It adds a rich flavour, and it’s naturally low in fat making it a healthier option.
- 1kg minced vension
- 15g diced shallots
- 1 tsp finely chopped r osemary
- 1 tsp finely chopped thyme
- 1 tsp garlic purée
- 15g tomato purée
- 330ml red wine
- 800g chopped tomatoes
Brown off the venison in a pan, and once browned remove from the pan and drain off any fat.
Add the shallots, rosemary, garlic and thyme to the pan and sauté until soft, then add the tomato purée. Once everything is browned, add the red wine (we suggest Pasquiers Shiraz)
and reduce until nearly evaporated. Now add the venison and chopped tomatoes and cook slowly until you have a rich, thick Bolognese.
Serve with pasta, crusty bread and a green salad.