Very Simple Wild Venison Stew

In your Meatbox this month you’ll find some fully traceable, sustainably sourced British Wild Venison.
Wild venison has a more distinct gamey flavour as well as the benefit of being low in fat and cholesterol. The species of deer will be displayed on the pack.

Diced Venison is great for casseroles and stews. Try this simple slow cooker recipe for a rich winter meal.

INGREDIENTS
400g of Diced Venison Steak
4 root vegetables peeled and chopped
1 large onion, diced
2 sticks of celery, diced
1/2 garlic clove, crushed
Olive oil and plain flour for browning (optional)
375ml of beef stock
75ml of red wine
1 tbsp Henderson’s (or Worcestershire) sauce
Salt and pepper to taste

METHOD
Incredibly easy – just coat the diced venison in flour and brown before popping into the slow cooker (if you are short of time you can just put the venison straight into the slow cooker but browning does give it a little more flavour) along with all the other ingredients and then heat on low for 8-10 hours (if you want it done quicker you can heat on high until boiling and then turn to low for around 6 hours).

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