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Hand Diced Venison

Lean and rich flavoured with a dense, tender texture.
Our Price: £7.50
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Our Hand-diced British Venison taken from the Haunch - is rich flavoured with a dense, tender texture which is delicious braised or cooked very slowly.

Lean and very low in fat and cholesterol, Venison is ideal for healthy heart warming Stews and Casseroles.

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Hand-diced Venison

Season: Available all Year

Product Code:
Z722

Hand Diced Venison

Our Hand-diced British Venison taken from the Haunch - is rich flavoured with a dense, tender texture which is delicious braised or cooked very slowly.

Lean and very low in fat and cholesterol, Venison is ideal for healthy heart warming Stews and Casseroles.

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Hand-diced Venison

Season: Available all Year

Hand Diced Venison

INGREDIENTS: Venison

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Hand Diced Venison

Braise

Dust meat in flour and brown in a frying pan in a little oil.

Add to aa casserole dish with sliced onion,salt and pepper seasoning, carrot, celery, bouquet garni, 300ml cider, 300ml fresh Chicken stock and cook in the oven for 2 hours at 180°c/350°f Gas Mark 4

Stew

Brown Venison and diced Pancetta or Streaky Bacon in a little oil in a frying pan.

Add sliced onion, diced carrots, sliced celery and 8 – 10 Juniper berries with 400ml of fresh Chicken Stock and 200ml of white wine

Simmer for 2-3 hours.

Add seasoning to taste

Hand Diced Venison

Preparation time 40 mins : Cooking time 40 mins 
Looking for an easy way to use up tasty Pheasant leftovers? This golden brown Pastry Parcel makes a filling lunch or hearty supper
Preparation time 25 mins : Cooking time 20 mins
If you've got leftover Pheasant to use, this dish makes the most of a modest amount and is a great weeknight supper Freezable (Meatballs only)
Preparation/Cooking time 25 mins 
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation/Cooking time 25 mins
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation time 10 mins : Cooking time 30 mins
A great way to use up leftover Duck in a rich, luxurious supper dish.  Easily halved, Gluten-free

Hand Diced Venison

Product Code:
Z722