Venison Mince

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Start by heating a large skillet or saucepan over medium heat.

Add a splash of olive oil, then put in the venison mince. Cook it until it's browned, breaking it up as it cooks. Season with sea salt and black pepper.

Once the mince is browned, remove it from the pan and set it aside.

In the same pan, add diced onions and chopped carrots. Cook them until they start to soften before adding some minced garlic, cooking for another minute or so.

Return the browned venison mince to the pan with the vegetables.

Add some crushed tomatoes, red wine, thyme, juniper and beef stock.

Bring the mixture to a simmer. Let it cook slowly for at least an hour, stirring occasionally. The ragu should thicken as it cooks.

Taste and adjust the seasoning if needed add a small knob of butter and mix in as it melts. This will help it glisten.

Serve the venison mince ragu over pasta and garnish with freshly chopped parsley for a rich, hearty dish perfect for a comforting meal.