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This is a beautiful, thick, rich and wholesome Italian-style ragu but made with our gamey wild venison, and a tickle of earthy spice.
A knock out with freshly cooked tagliatelle or a potato dish like our Pommes Anna and a hearty helping of autumnal greens. 15 mins (prep) | 2½ hrs (cooking)
I just made this and WANT to love it but LEAVE OUT THE CLOVES. I don't know how just three of the tiny insidious devils can be so overpowering amongst all these other flavours (and I even fished them out at the end) but they are. Otherwise, a lovely, rich and meaty dish that's great with pasta.