Place the venison chunks in a large bowl with the dry white wine. Allow to marinate for 2-3 hours in the fridge.

In a deep frying pan or Dutch oven, heat the extra virgin olive oil over medium heat. Fry the garlic clove until it starts to brown slightly, then remove and discard the garlic. Add the chopped onion, carrots, and celery to the pan, cooking until they start to soften.

Remove the venison from the marinade (discard the wine) and add to the pan with vegetables. Cook for a few minutes until the meat browns on all sides.

Increase the heat and add the red wine, allowing the alcohol to evaporate slightly. Add the juniper berries, cinnamon stick, cloves, black pepper, bay leaves, and tomato passata.

Cover and simmer on very low heat for about 3 hours, adding water, beef or game stock if the sauce gets too thick. Season with salt as needed.

When the ragu is nearly done, bring a large pot of water to a boil. Add salt, then bring to a boil again and cook the pasta al dente according to package instructions. Reserve a cup of pasta cooking water before draining.

If the ragu appears too thick, adjust its consistency with the reserved pasta cooking water.

Add the drained pasta into the sauce and mix together well, then plate with more ragu on top. Serve immediately.