Wild Venison Ragu - The Salt Box

Ingredients

• 500g venison shoulder, diced
• 4 rashers streaky bacon
• ½ onion, finely chopped
• 1 stick celery, finely chopped
• 1 small carrot, finely chopped
• 2 cloves garlic, finely chopped
• 4 sprigs thyme and 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon tomato puree
• 1 glass red wine
• 300ml stock, to cover