Venison Ragu with gnocchi

Lean, farm-raised venison simmered on a low heat to allow the flavours to develop

Ingredients

6	Tomatoes, medium size
2	Carrots
1	Onion
2	Garlic cloves
2	Celery stalks
500 g	Venison mince, lean (Main)
2 tsp	Dried basil
2 Tbsp	Olive oil
1 to taste	Salt & freshly ground pepper
2 tsp	Dried oregano
3 Tbsp	Tomato paste
1 cup	Beef stock
1 cup	Milk

Directions

1. Crush the garlic, dice the carrots, celery and onion.
2. Blanch the tomatoes briefly. Peel and halve. Squeeze out and discard the seeds, then dice the flesh.
3. Heat a little oil in a large, non-stick frying pan. Saute the onion until softened.
4. Add the garlic, carrots and celery and saute for 2 minutes. Place aside.
5. Heat a little more oil. Pan-fry the venison until lightly coloured. Return the veges to the pan.
6. Stir in the herbs, seasonings and tomato paste until well combined. Slowly add the stock and milk.
7. Cover and simmer on low heat for about 1 hour, stirring gently once or twice.
8. Serve with gnocchi and a crisp salad.