Wild Venison Diced

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

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.

Previously frozen 

Shelf life: 3 days including day of delivery