Eversfield Organic Wild Game Wild Venison Diced 400g

Eversfield Organic

Wild Venison Diced

£5.95
£1.49 /100g
Pack Weight:400g
Quantity:

Rich and intensely flavoured wild game meat. Convenient chunks of diced venison, ready to be added to your homemade stew.

Good To Know

Ingredients & Nutritional's

Wild Game

Typical values per 100g | Energy 441kj/104kcal | Fat 1.1g, (of which Saturates 0.6g) | Protein 22.2g | Salt 0.28g

How To Store  

Our Wild Diced Venison is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers
Our deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.

How To Cook 

We Recommend:

Hearty Venison Stew

Ingredients:

  • 400g diced venison
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 2 potatoes, diced
  • 1 cup mushrooms, sliced
  • 2 cups beef or venison stock
  • 1 cup red wine (optional, can replace with more stock)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Brown the Venison:

    • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced venison and brown on all sides, about 5-7 minutes. Remove the meat and set it aside.

  2. Sauté the Vegetables:

    • In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
    • Add the carrots, potatoes, and mushrooms. Cook for an additional 5 minutes.

  3. Add Liquid and Seasoning:

    • Stir in the tomato paste, thyme, and bay leaf. Add the browned venison back into the pot.
    • Pour in the stock and red wine (if using). Bring to a simmer.

  4. Simmer the Stew:

    • Cover and reduce the heat to low. Let the stew simmer for 1.5 to 2 hours, or until the venison is tender. Stir occasionally and add more stock or water if needed.

  5. Serve:

    • Once cooked, remove the bay leaf and adjust the seasoning with salt and pepper. Garnish with fresh parsley before serving.