Muntjac Ragout - Serves lots

Ingredients

500ml olive oil
1 muntjac – get your butcher to break it down and dice up all the meat into ½ inch cubes
3 large onions, chopped
200g (7oz) smoked streaky bacon, finely chopped
12 cloves garlic
Lots of fresh thyme
1 bottle of red wine
3 tins of chopped tomatoes
1 small jar of redcurrant jelly

Method

Pour a good glug or two of olive oil into a heavy-bottomed pot. Brown the meat in batches, then fry off the onions, bacon, garlic and thyme. Put the meat back in and add the wine, tomatoes and redcurrant jelly.

Simmer it for six hours on a very low heat. The sauce should reduce into a thick, dark goo. Season it well and freeze in bags. To serve, warm up the ragout with a drop of red wine, then pour on to fresh pasta with lots of parmesan. Alternatively, stick it on bruschetta and serve with salad.

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