Out Of Season
Diced Wild Venison
Shelf Life: 5 Days
Can Be Frozen Great Britain
Cut from the haunch and forequarter of the animal, our Diced Venison is perfect for long, slow cooking, boasting deep, gamey flavour and tender texture as the meat stews on low heats. Perfect for casseroles and pies, our venison is sourced exclusively from wild deer, with these generous chunks of meat reflecting the quality of our wild venison, making for hearty and wholesome dishes.
These generous pieces of diced venison are cut from the shoulder and neck of the animal. Wild meat is noticeably leaner than farmed deer, with the meat from the shoulder typically tougher than the haunch or saddle. However the connective tissue breaks down upon slow cooking to offer melting tenderness in the pot and the rich flavours that make Diced Venison such a staple of the game butcher's trade.
To slow cook, lightly fry the Diced Venison before adding in a pre prepared mirepoix of chopped onion, carrot, and celeriac, continuing to lightly fry, then adding in half a bottle of white wine, as well as veal stock, and cooking long and slow. Serve with creamy mashed potato, seasonal vegetables, and freshly made mint sauce.
|Our recipe tips for cooking your Diced Venison|