Perfect for slow cooking Read more
Why we love this
Perfect for all manner of winter warmers, our diced venison is delicious when cooked in a varieyy of ways: gently bubbling away as part of a comforting casserole, a satisfying stew, or a lean omega-packed curry.
Our slow-grown venison is reared on an ancient parkland estate. Grown in the most natural environment, our wild parkland venison eat a healthy diet of forage, pasture and mast. We hang all of our venison for 12 days to add a rounded depth of flavour, without the meat becoming overly gamey.
In a bowl, place a handful of plain flour, lightly season the flour with salt and pepper and toss the diced venison through the flour.
Add a splash of oil to a cast iron pan and place on a medium-high heat.
Add the diced venison to the pan and carefully brown.
To the pan add a few halved shallots, some herbs, a couple of cloves of garlic, a glass of red wine and 500ml of beef broth.