Venison Ragu

500g Willo Diced Venison
1 tbsp vegetable oil
1 onion, finely chopped
2 carrots, finely chopped
2 sticks of celery, finely chopped
4 garlic cloves, finely chopped
1 x 400g tin of chopped tomatoes
150g tomato purée
450ml wine
450ml Beef stock
2 sprigs fresh Thyme
2 Bay leaves
Dash of Worcestershire Sauce
Salt and Black Pepper to season

1. Fry the onion until soft over a medium heat.
2. Add garlic, carrot, mushroom and celery and cook for a further 5 -6 minutes.
3. In a separate pan, add some oil and seal the Wild Boar until brown all over.
4. Add the Wild Boar, thyme and bay leaves to the onion and cook for a couple of minutes.
5. Add the tomato puree, chopped tomatoes, wine, some stock and Worcestershire sauce, bring to the boil then turn the heat down and leave to simmer for an hour stirring occasionally adding more stock if needed. Cook until the Wild Boar is tender and falling apart and the sauce is thick and deep red in colour.
5. Season to taste.
6. Serve your delicious Wild Boar Ragu with crusty bread or over pasta.