COWAL DEER VENISON CASSEROLE

Cooking Cowal Deer Diced Venison is simple and rewarding, especially when slow-cooked to achieve melt-in-the-mouth tenderness. Here's how to prepare it perfectly:

Ingredients

• Cowal Deer Diced Venison
• Olive oil or butter
• Salt and freshly ground black pepper
• Onions, garlic, and root vegetables (carrots, parsnips, etc.)
• Fresh rosemary, thyme, or bay leaves
• Red wine, beef stock, or ale for braising
• Tomato purée (optional for added richness)

Method

• Preparation:

  • Remove the diced venison from the fridge at least 30 minutes before cooking to reach room temperature.
  • Pat the meat dry with a paper towel to help it brown better.
  • Season with salt and pepper.

• Browning the Meat:

  • Heat a large, heavy-based pot or casserole dish over medium-high heat.
  • Add a splash of olive oil or a knob of butter.
  • Brown the diced venison in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes per batch until golden brown on all sides.
  • Remove the meat from the pan and set aside.

• Building the Flavour:

  • In the same pan, add chopped onions, garlic, and root vegetables.
  • Cook for 5-7 minutes until softened.
  • Stir in tomato purée (if using) and cook for another minute.

• Braising:

  • Return the browned venison to the pan.
  • Add fresh herbs and pour in enough red wine, beef stock, or ale to cover the meat.
  • Bring to a gentle simmer, then cover with a lid.

• Slow Cooking:

  • Cook on a low heat for 2-3 hours on the stovetop or in a 160°C (320°F) oven until the venison is fork-tender.
  • Stir occasionally and add more liquid if needed to keep the meat moist.

• Finishing Touches:

  • Season to taste and remove any herbs before serving.

Serving Suggestions

Diced venison pairs beautifully with:

• Creamy mashed potatoes
• Buttered greens
• Crusty bread for mopping up rich sauces
• A sprinkle of fresh parsley for a vibrant finish

Top Tips

• For extra depth of flavor, marinate the diced venison in red wine, garlic, and herbs for a few hours or overnight before cooking.
• If using a slow cooker, cook on low for 6-8 hours or high for 4-5 hours.

 

Enjoy your Cowal Deer Diced Venison — a rich, hearty, and locally sourced addition to your home-cooked meals.