Wild Venison Diced
from £9.49
Wild Venison Diced
Description Wild venison diced is tender, lean red meat sourced from responsibly harvested deer. Its rich, slightly gamey flavor is more pronounced than beef but milder than some other game meats, with a clean, earthy finish. The meat is naturally low in fat and high in protein, making it excellent for hearty stews, quick sautés, and dishes that benefit from bold seasoning. Our venison is locally sourced and trimmed, cut into uniform 1/2–3/4-inch cubes for even cooking.
Simple Braised Venison Stew (serves 4)
Ingredients
1.5 lb diced wild venison
2 tbsp olive oil or beef dripping
1 large onion, diced
2 carrots, peeled and chopped into 1/2-inch pieces
2 celery stalks, chopped
3 garlic cloves, minced
2 tbsp tomato paste
1 cup red wine (or extra stock)
3 cups beef or game stock
2 bay leaves
1 tsp dried thyme (or 1 sprig fresh)
1 tsp juniper berries, lightly crushed (optional — complements game)
2 tbsp Worcestershire sauce or soy sauce
2 tbsp plain flour (or gluten-free alternative)
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley, for garnish
Instructions
Pat the diced venison dry with paper towels and season generously with salt and pepper. Toss with the flour to coat lightly. This helps brown the meat and slightly thickens the sauce.
Heat the oil or dripping in a large heavy-bottomed pot over medium-high heat. Working in batches if needed, brown the venison on all sides until well caramelized, about 4 minutes per batch. Transfer browned pieces to a plate.
Reduce heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring, until the onion is translucent, about 5–7 minutes. Add the garlic and tomato paste and cook 1–2 minutes more to release the aromas.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by about half (2–3 minutes).
Return the venison to the pot and add the stock, bay leaves, thyme, juniper berries (if using), and Worcestershire or soy sauce. Bring to a gentle simmer.
Cover, reduce heat to low, and simmer gently for 1.5–2 hours, or until the venison is tender and the flavors have melded. Stir occasionally and adjust heat as needed to maintain a low simmer.
Remove bay leaves and thyme sprig (if used). Taste and adjust seasoning with salt and pepper. If the sauce is too thin, simmer uncovered for 10–15 minutes to reduce and thicken.
Serve the stew hot, garnished with chopped parsley. Great with mashed potatoes, buttered egg noodles, crusty bread, or creamy polenta.
Cooking notes and tips
Because venison is very lean, avoid overcooking; low-and-slow braising helps break down connective tissue without drying the meat.
Marinating diced venison in a little red wine, garlic, and herbs for a few hours can mellow strong game flavors.
Substitute mushrooms for some of the carrots for an earthier stew, or add cubed potatoes in the last 30–40 minutes of cooking.
Leftovers keep well refrigerated for 3–4 days and freeze beautifully for up to 3 months.
Wild Venison Diced
Description Wild venison diced is tender, lean red meat sourced from responsibly harvested deer. Its rich, slightly gamey flavor is more pronounced than beef but milder than some other game meats, with a clean, earthy finish. The meat is naturally low in fat and high in protein, making it excellent for hearty stews, quick sautés, and dishes that benefit from bold seasoning. Our venison is locally sourced and trimmed, cut into uniform 1/2–3/4-inch cubes for even cooking.
Simple Braised Venison Stew (serves 4)
Ingredients
1.5 lb diced wild venison
2 tbsp olive oil or beef dripping
1 large onion, diced
2 carrots, peeled and chopped into 1/2-inch pieces
2 celery stalks, chopped
3 garlic cloves, minced
2 tbsp tomato paste
1 cup red wine (or extra stock)
3 cups beef or game stock
2 bay leaves
1 tsp dried thyme (or 1 sprig fresh)
1 tsp juniper berries, lightly crushed (optional — complements game)
2 tbsp Worcestershire sauce or soy sauce
2 tbsp plain flour (or gluten-free alternative)
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley, for garnish
Instructions
Pat the diced venison dry with paper towels and season generously with salt and pepper. Toss with the flour to coat lightly. This helps brown the meat and slightly thickens the sauce.
Heat the oil or dripping in a large heavy-bottomed pot over medium-high heat. Working in batches if needed, brown the venison on all sides until well caramelized, about 4 minutes per batch. Transfer browned pieces to a plate.
Reduce heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring, until the onion is translucent, about 5–7 minutes. Add the garlic and tomato paste and cook 1–2 minutes more to release the aromas.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by about half (2–3 minutes).
Return the venison to the pot and add the stock, bay leaves, thyme, juniper berries (if using), and Worcestershire or soy sauce. Bring to a gentle simmer.
Cover, reduce heat to low, and simmer gently for 1.5–2 hours, or until the venison is tender and the flavors have melded. Stir occasionally and adjust heat as needed to maintain a low simmer.
Remove bay leaves and thyme sprig (if used). Taste and adjust seasoning with salt and pepper. If the sauce is too thin, simmer uncovered for 10–15 minutes to reduce and thicken.
Serve the stew hot, garnished with chopped parsley. Great with mashed potatoes, buttered egg noodles, crusty bread, or creamy polenta.
Cooking notes and tips
Because venison is very lean, avoid overcooking; low-and-slow braising helps break down connective tissue without drying the meat.
Marinating diced venison in a little red wine, garlic, and herbs for a few hours can mellow strong game flavors.
Substitute mushrooms for some of the carrots for an earthier stew, or add cubed potatoes in the last 30–40 minutes of cooking.
Leftovers keep well refrigerated for 3–4 days and freeze beautifully for up to 3 months.