For Diced Venison (400g)
Hearty Venison Stew:
Preparation:
Season the diced venison with salt, pepper, and a sprinkle of flour to help thicken the sauce during cooking.
Searing:
Heat a tablespoon of oil in a large pan over medium-high heat.
Sear the venison pieces until browned on all sides (about 45 minutes). Remove and set aside.
Building the Base:
In the same pan, add diced onions, carrots, and celery. Sautéed until softened (about 5 minutes).
Add garlic and cook for an additional minute.
Deglazing:
Deglaze the pan with 150ml of red wine (optional) or stock, scraping up any browned bits from the bottom.
Simmering:
Return the venison to the pan. Add 400ml of beef or vegetable stock, a sprig of thyme, and bay leaves.
Bring to a gentle boil, then reduce heat to low.
Cooking:
Cover and simmer on low heat for 1.52 hours, stirring occasionally. Alternatively, transfer to a preheated oven at 160C (fan 140C) and cook for the same time.
Finishing:
Check seasoning and add salt and pepper if needed. If the sauce is too thin, remove the lid for the last 20 minutes to thicken.
Serving Suggestion: Serve with creamy mashed potatoes, crusty bread, or buttered vegetables for a hearty, flavourful meal.
Cooking Time: Approximately 22.5 hours.

Cook Before Eating. Consume On Day Opened. Store Below 3°C or Freeze on day of purchase for 6-9 Months. Defrost thoroughly in Fridge before cooking.

Chippenham Unit
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