Start by heating a large skillet or saucepan over medium heat.

Add a splash of olive oil, then put in the venison mince. Cook it until it's browned, breaking it up as it cooks. Season with sea salt and black pepper.

Once the mince is browned, remove it from the pan and set it aside.

In the same pan, add diced onions and chopped carrots. Cook them until they start to soften before adding some minced garlic, cooking for another minute or so.

Return the browned venison mince to the pan with the vegetables.

Add some crushed tomatoes, red wine, thyme, juniper and beef stock.

Bring the mixture to a simmer. Let it cook slowly for at least an hour, stirring occasionally. The ragu should thicken as it cooks.

Taste and adjust the seasoning if needed add a small knob of butter and mix in as it melts. This will help it glisten.

Serve the venison mince ragu over pasta and garnish with freshly chopped parsley for a rich, hearty dish perfect for a comforting meal.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.