Ragu of wild Deer

Marinade 2 shoulders of Muntjac in 1 tbs sea salt, 1 lemon juice a handful of rosemary and olive oil

CharGrill them to a crust on the BBQ

  • 1 lemon sliced and diced
  • a handful of bashed garlic cloves
  • 1 large onion finely diced
  • 2 sticks of celery, finely diced
  • 2 tins of pulped plum tomato
  • 1 cup of beef stock
  • a handful of parsley
  • ¾ of a bottle of good red wine

Put all these ingredients into a casserole dish and cook overnight in a low oven (210f). Alternatively cook in apressure cooker for 2 hrs then allow to cool.

As always when it is cooked check for seasoning. Pull the meat off the shoulder and add it back to the liquid base. Make the pasta or use good dried pasta cooked until al dente. Mix the ragu with the pasta well and cover with shaved aged parmesan.


Mix the eggs into the pasta

Leave the dough to rest fro 30 mins

Roll it out thinly and slice into strips