Wild Venison Mince

Wild Venison Mince

Lean, richly flavored and sustainably sourced, our Wild Venison Mince brings the true taste of the countryside to your kitchen. Harvested locally and prepared with care, this mince is naturally low in fat and has a deep, gamey-sweet profile that pairs beautifully with bold herbs and warming spices. Perfect for burgers, meatballs, ragu, tacos, shepherd’s pie, or a simple skillet supper. Packaged fresh and free from added fillers, it’s an excellent choice for anyone looking for nutrient-dense protein with an authentic wild flavor.

Notes on cooking

• Because venison is very lean, avoid overcooking and consider adding a little fat (olive oil, butter, or pork/beef fat) when frying to keep it moist.

• Season boldly—garlic, rosemary, juniper, thyme, black pepper, smoked paprika, and Worcestershire or balsamic all complement venison well.

• For burgers or meatballs, add an egg and a small amount of breadcrumbs or soaked oats to bind and keep texture tender.

Recipe: Rustic Venison Ragu with Polenta

Serves 4 | Prep 15 minutes | Cook 1 hour 15 minutes

Ingredients

• 1 lb (450 g) wild venison mince

• 2 tbsp olive oil (or 1 tbsp oil + 1 tbsp butter)

• 1 large onion, finely chopped

• 2 carrots, diced small

• 2 celery stalks, diced small

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 1/2 cup (120 ml) dry red wine (optional — use extra stock if not)

• 1 can (14 oz / 400 g) chopped tomatoes

• 1 cup (240 ml) beef or vegetable stock

• 1 bay leaf

• 1 tsp dried thyme (or 1 tsp fresh)

• 1/2 tsp crushed juniper berries (optional)

• Salt and freshly ground black pepper to taste

• 1 tbsp Worcestershire sauce or 1 tsp balsamic vinegar

• Fresh parsley, chopped, to finish

Polenta

• 1 cup (170 g) polenta (coarse cornmeal)

• 4 cups (1 L) water (or 2 cups water + 2 cups milk for creamier)

• 1 tsp salt

• 2 tbsp butter

• 1/4 cup grated Parmesan (optional)

Method

1. Heat the olive oil in a large, heavy-bottomed skillet or saucepan over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened — about 6–8 minutes.

2. Add the garlic and cook 30 seconds until fragrant. Push veg to the side, add the venison mince and brown, breaking it up with a spoon. If the mince looks very dry, add a small splash of oil. Cook until no longer pink.

3. Stir in the tomato paste and cook 1–2 minutes to remove raw taste. Pour in the red wine (if using) and simmer until reduced by half.

4. Add the chopped tomatoes, stock, bay leaf, thyme, juniper (if using), Worcestershire sauce or balsamic, and a good pinch of salt and pepper. Bring to a gentle simmer.

5. Reduce heat, partially cover, and simmer gently for 45–60 minutes, stirring occasionally, until sauce is thickened and flavors are concentrated. Adjust seasoning. Remove bay leaf.

6. While ragu simmers, make the polenta: bring water (or water + milk) and salt to a boil. Gradually whisk in the polenta, reduce heat to low, and cook, stirring frequently, for 20–30 minutes until thick and tender. Stir in butter and Parmesan if using.

7. Spoon creamy polenta into bowls, top with a generous ladle of venison ragu, and finish with chopped parsley and extra black pepper. Serve with a simple green salad or roasted vegetables.

Tips

• For extra richness, stir a knob of butter or a splash of cream into the ragu at the end.

• Leftovers taste excellent — ragu can be frozen in portions for quick weeknight meals.

• Swap polenta for pappardelle or mashed potatoes for a different but excellent pairing.

Enjoy the deep, hearty flavor of wild venison mince — a delicious, wholesome centerpiece for cozy meals.