Diced Wild Venison

Cooking 

Recipe supplied by a very kind customer: Cheryl Waring

Ingredients

1kg Golden Valley Meat & Game diced wild venison

1 red onion roughly chopped

2 cloves garlic (chopped or pressed)

2 carrots roughly chopped

1 stick celery chopped

2 conference pears

250ml good red wine

250ml water

1 tbsp balsamic vinegar

Pepper

Olive oil to fry meat

2 big sprigs of rosemary

Method:

Heat the oil and brown off the diced venison.

Place this and all the vegetables into a large slow cooker. Deglaze the pan with the red wine and pour over the meat and vegetables.

Put the water in the pan to heat and pour over the meat and vegetables.

Season well with pepper and place two large sprigs of rosemary on top.

Cook for 6 hours on low.

Peel, core and cut the pears into quarters.

Lift the lid and take out the rosemary sprigs shaking to leave as much of the herb in the pot.

Stir the casserole and add the pears.

Recover and cook for a further 2hrs.

Before serving, thicken as desired using your preferred thickening agent and check to season.

Serve with winter vegetables and a good hearty red wine - Fitou works well!

**THESE COOKING INSTRUCTIONS ARE GUIDELINES ONLY**

THIS PRODUCT MUST BE COOKED THOROUGHLY PRIOR TO CONSUMPTION

SUPPLIED FRESH AND SUITABLE FOR HOME FREEZING

Freeze on the day of purchase and store between -18°C to -25ºC.

Defrost in a refrigerator for 8-12 hours.

Once defrosted store between 0 – 5°C. Use within 24 hours.

DO NOT re-freeze once defrosted.