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Eversfield Organic Diced Wild Venison 1kg
Garlic cloves x 2 (chopped)
A drizzle Olive Oil
Eversfield Organic Smoked bacon (chopped into bits) 184g
400ml of beef stock
1 x beef bone broth 210ml mixed with 300ml of water.
½ bottle of red wine
A dash of water to add to the cornflour
Preheat oven to 160°c, fan 140°c and gas mark 3.
In a casserole dish add a dash of olive oil, add the mushrooms and venison. On the hob brown the venison, add the bacon and the garlic. Then add the beef bone broth, red wine, shallots and rosemary and stir. Put the lid on the casserole dish and place in the oven for 90 mins. Make a paste with the cornflour and gently stir a little at a time into the mixture around 20 mins before the cooking time is up. Once 90 minutes is up it is ready to serve.