Venison replaces the more usual beef mince in this comforting recipe. The venison mince is cooked in the sauce until glossy and rich then served on toast, although it would also be fantastic on a baked potato, with mashed potato or even in a cheese toastie!
The recipe is easily doubled, most people can't have enough of this minced venison!
Heat a saucepan and add a splash of oil. Add the minced venison and brown it, then set aside.
Add the finely chopped onion, carrot and celery along with the bay leaf and cook for around 10 minutes, or until the vegetables are softened.
Add the tomato puree and cook for a few minutes, stirring.
Add the beef stock and Worcestershire sauce. Simmer for an hour, topping up with water if it looks like it will catch and burn. Check the seasoning and adjust if necessary.
Venison mince is a healthy and tasty alternative for beef and lamb mince. It is low in saturated fat and very lean, so makes for a truly delicious autumnal take on spaghetti Bolognese or lasagne.
Venison perfectly pairs with red wines and seasonal dark leafy greens.
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