Venison Diced 1kg – Rich in Protein – Great for Muscle Growth
Venison Diced 1kg – Great for Casseroles – Incredible Flavour
Venison Diced 1kg – Order Online or Call 07932 686498 to place an Order
The best way to cook Diced Venison
Toss the diced venison in seasoned flour and the mixed spice ensuring each piece has a thin dusting of flour.
Using the same pan as you used to cook the lardons, heat a big splosh of oil and add the venison, in small batches, browning all sides and then putting to one side (this may take 3 or 4 batches).
What are the Ingredients in Venison Diced Casserole
1 tbsp olive oil. 25g/1oz butter. 2 onions, diced. 4 garlic cloves, crushed. 4 rashers smoked bacon, chopped. 500g/1Ib 2oz chestnut mushrooms, halved. 2.5kg/5½lb haunch or shoulder of venison, diced. ½ bottle red wine.
How to Cook Venison Diced with Red Wine and Rosemary
Place the carrot and onion in the pan and cook for 3 minutes, or until the vegetables are beginning to soften.
Add the rosemary and tomato purée, and cook for a further 2 minutes, stirring from time to time. Return the meat to the pan, add the wine and stock then bring to the boil. Venison Diced
Wild Diced Venison Casserole Recipe
Once the weather turns, and autumn sets in we want to eat hearty, comforting meals.
There are plenty of beef and lamb stews and casseroles recipes, but we know that wild venison and its lean meat has a delicious and intense flavour and because it is so lean, it works best in long and slow cooked dishes.
Wild deer eat a natural diet of grass, fruits and berries, acorns, apples and chestnuts which is why venison meat that is so lean and low in saturated fat.
Ingredients
- 1kg of diced wild venison diced
- 20g dried porcini mushrooms
- 250g chestnut mushrooms (sliced)
- 75g of smoked bacon lardons
- olive oil
- 20g plain flour
- 1 large onion (thickly sliced)
- 3 cloves of garlic (sliced)
- 2 carrots (chopped in large chunks)
- 2 parsnips (chopped in large chunks)
- 2tsp mixed spice
- 1tbsp of tomato puree
- 250ml of dry red wine
- 150ml beef stock
- Salt and pepper
- Half an orange
Method
- Soak the porcini mushrooms in boiling water for 20 minutes, then drain and ensuring you keep the mushroom liquid, roughly chop the mushrooms.
- Heat a pan on medium head and add the smoked bacon lardons cook until golden and then put to one side.
- Toss the venison diced in seasoned flour and the mixed spice ensuring each piece has a thin dusting of flour. Using the same pan as you used to cook the lardons, heat a big splosh of oil and add the venison, in small batches, browning all sides and then putting to one side (this may take 3 or 4 batches).
- Add the onions and garlic to the pan (adding more oil if necessary), and cook for 2 minutes until softening, then add the carrots and parsnips, turning then in to the onion and garlic covering them with all the oil and juices from the pan.
- Turn up the heat of the pan and add the tomato puree and the red wine and gently stir the vegetables. Now add the venison, smoked lardons, the liquid from the porcini mushrooms, the beef stock, and juice of the orange
- Bring everything to the boil and then turn down to simmer on a low heat, cover the pan and cook for an hour. Now add the sliced mushrooms, cover the pan and continue to cook for another 30-40 minutes.
- Serve with creamy mash and a few steamed greens.
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