There is no taste better than wild venison, with the majority of shop-bought venisons being farmed we are proud to say that 100% of our venison sold has roamed the Scottish scenery its whole life until coming to us. Living a healthy active lifestyle with a varied diet creates meat that is full of flavour and nutrients.
One of our favourite ways to have venison is in a warming casserole, perfect for those cooler evenings and healthy too! Find the recipe below.
Ingredients: Olive Oil Venison Haunch 500g, diced Bacon 2 rashers, chopped Onion 1, sliced Celery stick 1, finely diced Garlic 2 cloves, chopped Red Wine 250ml Beef Stock Cube 1 Mushrooms a small handful (4-5g), chopped Cranberry jelly 1 tbsp Thyme sprigs 2 Rosemary leaves chopped to make 1 tsp
Method: STEP 1 Heat the oven to 150°C. Heat 2 tbsp olive oil in a pan on the hob and brown the venison in batches. Remove the meat with a slotted spoon when it’s done. Fry the bacon in the same pan then scoop it out.
STEP 2 Add the onions and celery and fry gently, stirring occasionally, until they begin to soften, then add the garlic and continue cooking until the vegetables begin to colour.
STEP 3 Return the venison and bacon to the pan, add the wine, 250ml water, the crumbled stock cube, mushrooms, and cranberry jelly. Strip the leaves from the thyme sprigs and add them too, along with the chopped rosemary. Transfer to a casserole pot and cook for 3 hours, covered, until the meat is tender and falling apart.
This is best served on top of mash but you can use baby potatoes or polenta!