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Diced Wild Venison Casserole

Wild Diced Venison Casserole Recipe

The Dorset Meat Company

Once the weather turns, and autumn sets in we want to eat hearty, comforting meals. There are plenty of beef and lamb stews and casseroles recipes, but we know that wild venison and its lean meat has a delicious and intense flavour and because it is so lean, it works best in long and slow cooked dishes. Wild deer eat a natural diet of grass, fruits and berries, acorns, apples and chestnuts which is why venison meat that is so lean and low in saturated fat.

Ingredients

1kg of diced wild venison20g dried porcini mushrooms

250g chestnut mushrooms (sliced)

75g of smoked bacon lardons

olive oil

20g plain flour

1 large onion (thickly sliced)

3 cloves of garlic (sliced)

2 carrots (chopped in large chunks)

2 parsnips (chopped in large chunks)

2tsp mixed spice

1tbsp of tomato puree

250ml of dry red wine

150ml beef stock

Salt and pepper

Half an orange

Method

Soak the porcini mushrooms in boiling water for 20 minutes, then drain and ensuring you keep the mushroom liquid, roughly chop the mushrooms.

Heat a pan on medium head and add the smoked bacon lardons cook until golden and then put to one side.

Toss the diced venison in seasoned flour and the mixed spice ensuring each piece has a thin dusting of flour. Using the same pan as you used to cook the lardons, heat a big splosh of oil and add the venison, in small batches, browning all sides and then putting to one side (this may take 3 or 4 batches).

Add the onions and garlic to the pan (adding more oil if necessary), and cook for 2 minutes until softening, then add the carrots and parsnips, turning then in to the onion and garlic covering them with all the oil and juices from the pan.

Turn up the heat of the pan and add the tomato puree and the red wine and gently stir the vegetables. Now add the venison, smoked lardons, the liquid from the porcini mushrooms, the beef stock, and juice of the orange

Bring everything to the boil and then turn down to simmer on a low heat, cover the pan and cook for an hour. Now add the sliced mushrooms, cover the pan and continue to cook for another 30-40 minutes.

 

 

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