Venison, Chorizo and Truffle Ragu


Serves 4

1 tbsp olive oil
1 red onion, peeled and thinely sliced
salt and pepper (I used truffle salt)
125g cubed pancetta
300g venison sausages
100g chorizo picante, skinned and chopped into small pieces
200g mini plum tomatoes, halved
1tbsp balsamic vinegar
250ml red wine
1 dessertspoon truffle paste or a drizzle of truffle oil
parmesan and tagliatelli pasta to serve

In a large saucepan, heat the olive oil and onion over a gentle heat until soft and translucent. Remove the sausages from their skins, cut into small pieces and add to the pan together with the pancetta and chopped chorizo. Stir and cook for about 5 minutes until the meat has cooked through and the chorizo has released its oil. Add the wine, vinegar and tomatoes and leave to simmer on a gentle heat for 30 minutes until the sauce has thickened. Remove from the heat and stir through the truffle paste or drizzle with a little truffle oil. Stir the ragu through cooked pasta and serve with freshly grated parmesan.