Wild Diced Venison Recipe

Wild Venison Casserole

Serves 5

 

 

You will need:

Eversfield Organic Diced Wild Venison 1kg

Mushrooms 300g

Shallots 250g

Garlic cloves x 2 (chopped)

A drizzle Olive Oil

Eversfield Organic Smoked bacon (chopped into bits) 184g

Rosemary 1sprig

400ml of beef stock

1 x beef bone broth 210ml mixed with 300ml of water.

50g Cornflour

½ bottle of red wine

A dash of water to add to the cornflour

Method:

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.