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
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
