Farfalle with venison ragù
— Servers 4


200g venison, chopped to a coarse mince
Olive oil, for frying
100g each of carrot, celery, onion, chopped
Small handful of dried porcini mushrooms, soaked and finely chopped
100ml red wine
A few juniper berries
1 cinnamon stick
A splash of brandy
Small amount of meat stock
320g dried farfalle (bow-tie pasta)
Butter and grated Parmesan, to taste


Brown the meat in the heated oil. 

Add the chopped vegetables, mushrooms and the wine, then the juniper, cinnamon and cloves, the brandy and enough meat stock to almost cover.

Keep covered on a gentle heat until the meat is cooked through and the flavours have amalgamated, adding further stock if required.

Cook the pasta in plenty of salted water until not quite done. 

Drain and sauté with the meat sauce. 

Add fresh butter and Parmesan to taste.

The Independent