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 variety 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 two ancient parkland estates. 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.
As recommended by The Times “Other online meat suppliers will struggle to match the variety of venison cuts on offer at Pipers Farm: venison osso bucco, venison heart, venison liver — a punchy bit of offal with strong flavours— as well as more obvious cuts such as haunch and a stunning saddle fillet.”
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.