Venison Ragu | Great British Food Awards

Ingredients

• 4 tbsps olive oil
• 2 medium onions, finely chopped
• 2 garlic cloves, finely chopped
• 500g minced venison
• 300ml red wine or port
• 1 tsp dried oregano
• 2 tbsps tomato purée
• 10g beef stock cube, crumbled
• 300ml game or chicken stock
• 400g can chopped tomatoes
• 2 tsps cornflour, mixed with 4 tbsps cold water
• Salt and freshly ground black pepper
• 500g cooked pasta of your choice