Roaring Stag & Smoked Bacon Hock Bolognese

Ingredients:

- 1 kg minced venison
- 1 smoked bacon hock, cut into small cubes
- 2 stalks celery, finely diced
- 1 carrot, finely diced
- ½ brown onion, finely diced
- 6 cloves garlic, minced
- 4 tbsp tomato purée
- 1 punnet blueberries
- ½ bottle red wine
- 2 cups beef stock (plus a little water if needed)
- 100 g butter
- 3 tbsp olive oil
- Small handful fresh thyme sprigs
- 2 bay leaves
- 4 tbsp The Four Saucemen’s White Rub
- Salt & pepper, to taste

To serve:

- Pasta of your choice
- Freshly grated parmesan
- Chopped chives

Instructions:

1. Finely dice the celery, carrot, and onion into small, even cubes. Mince the garlic.

2. Heat a heavy pot or camp cooker over the fire and add olive oil.

3. Add the diced vegetables and cubed bacon hock. Cook slowly, stirring often, until softened and starting to caramelise.

4. Add the minced venison and cook until well browned, breaking it up as it cooks.

5. Stir in the tomato purée, butter, thyme, bay leaves, The Four Saucemen’s White Rub, salt, and pepper.

6. Pour in the red wine and let it simmer for about 20 minutes to cook off the alcohol and deepen the flavour.

7. Add the beef stock and blueberries. Stir, cover, and let it gently cook for 2–3 hours, stirring occasionally.

8. Remove the lid and let the sauce reduce for about 30 minutes until thick and rich.

9. Cook pasta in salted water until al dente, then drain.

10. Toss the pasta through the bolognese until well coated.

11. Serve with grated parmesan and a sprinkle of chopped chives.