Rich Cervena venison ragù - Cervena

Ingredients

• 600 g Cervena Venison ((silverside or topside, diced or shoulder on the bone))
• 500 ml red wine
• 500 ml Venison stock ( (or beef))
• 2 bay leaves
• 5 juniper berries (gently crushed)
• 2 tbsp vegetable oil
• 500 g fresh pappardelle
• 3 cloves garlic (finely chopped)
• 3 tbsp tomato puree
• 2 tsp rosemary (finely chopped)
• 1 tbsp sage leaves (chopped)
• 2 tbsp flour
• 2 sticks of celery (finely diced)
• 2 tbsp leaf parsley (chopped flat)
• 2 medium white onions (finely diced)
• 1 large carrot (finely diced)
• 1 leek (white only, finely diced)
• salt and pepper
• parmesan (shaved )