Wild Venison Bolognese – Lewis of Sunningdale

Ingredients

• 1 x Tablespoon of Olive oil
• 1 tsp of Butter
• 1 x Large Onions finely chopped
• 2 x Garlic cloves, finely chopped
• 500g of Royal Windsor Diced Venison Venison
• 200ml x Red wine
• 1 x tsp Dried oregano or Marjoram
• 2 x tbsp Tomato purée
• 1 x tsp Brown Sugar
• 1 400g Can of plum tomatoes (Chopped)
• 1/2 tsp nutmeg
• Salt and freshly ground black pepper
• Pasta for serving